Get ready to savor the essence of Okinawa as premium aged Awamori, Zanpa, and Uminokuni make their debut in Singapore this March. Crafted by Higashuzo Co. Ltd and Okinawa Distillery Cooperative Association respectively, these exquisite liquors are set to tantalize the taste buds of connoisseurs and enthusiasts alike.
The Essence of Okinawa
Awamori, a traditional Okinawan liquor, is meticulously crafted using time-honored distillation techniques dating back over 600 years. Zanpa Awamori, produced by Higashuzo Co. Ltd, boasts a delicate sweetness and deep aroma, available in two ages: 12 years and 24 years.
Meanwhile, Uminokuni Awamori, crafted by Okinawa Distillery Cooperative Association, is revered for its well-bodied flavor and is also available in 10-year and 24-year variants.
Aging to Perfection
Much like fine wines and whiskies, Awamori matures post-bottling, allowing its flavors to deepen over time. Each bottle becomes a testament to the meticulous craftsmanship and dedication embedded in its production, appreciating in value as it ages.
Rooted in History and Culture
Awamori stands as a testament to Okinawa’s rich cultural heritage, being the oldest distilled liquor in Japan. Originating from Thailand and made with fragrant long-grain Thai Indica rice, Awamori’s production method has remained unchanged for centuries. Both Zanpa and Uminokuni are recognized as Ryukyu Awamori, produced and bottled in Okinawa before being exported globally.
Protected Status
Similar to Champagne and Cognac, Ryukyu Awamori holds protected status under the WTO Agreement on Trade-Related Aspects of Intellectual Property Rights (TRIPS), ensuring its authenticity and quality.
Price and Availability
Zanpa (aged 12 years) and Uminokuni (aged 10 years) retail for $165.00 per bottle, while Zanpa (aged 24 years) and Uminokuni (aged 24 years) retail for $380.00 per bottle. These premium liquors will be available at established bars and restaurants across Singapore, including Waku Ghin and RPM by D.Bespoke, as well as for wholesale purchase.
