Ryukyu Ohcho Awamori Shochu

Discover the distinctive spirit of Okinawa. Ryukyu Ohcho Awamori Shochu comes from Taragawa Brewery on Miyakojima Island, where generations of distilling tradition shape this characterful Japanese rice spirit. 

Made with Thai indica rice and black koji, this traditional awamori develops a pronounced herbal character through fermentation and distillation. Its blend draws on kusu, awamori aged for at least three years, bringing added depth and a smoother, more rounded profile. 

Expect an earthy, herbaceous spirit with anise-like nuances and a clean finish. At 24% ABV, it offers a more approachable strength than many traditional awamori bottlings, making it well suited to relaxed sipping or refreshing highballs. 

Enjoy this Okinawan specialty over ice, with chilled water, or topped with soda for a crisp, aromatic cocktail. It’s a distinctive choice for anyone exploring authentic Japanese spirits beyond sake and whisky.

Nose: Herbal aromas rise from the glass, accompanied by earthy undertones and a subtle floral quality. The fragrance feels savory rather than overtly fruity.

Palate: A rich, herbaceous character leads, followed by hints of licorice and anise. Its earthy warmth and measured intensity reflect the traditional rice-and-black-koji production, while dilution brings out a gentler, more relaxed texture.

Finish: The herbal notes gradually recede into a smooth, relatively clean finish, with a lingering suggestion of licorice. Its restrained sweetness and savory character make it versatile at the table.

Ryukyu Ohcho Awamori pairs well with grilled pork, yakitori, seared seafood, and Okinawan-style pork belly. Its earthy, herbal character complements garlic-rich stir-fries, spicy noodles, and grilled squid. For lighter fare, serve it alongside sushi, sashimi, or miso-glazed eggplant. Enjoy it over ice or with soda water and a squeeze of lime for a crisp, refreshing finish.