GI ZukanJapan's Geographical Indication (GI) Products
Liquor GI · Awamori

Ryukyu

琉球

Ryukyu is the GI for awamori, the distilled spirit of Okinawa Prefecture. It is defined by "all-koji" fermentation using only rice koji made with black koji mold; the mash is made with Okinawan water and pot-distilled, then stored and bottled within the prefecture.

Production area
Okinawa Prefecture
Type
Awamori
Designated
June 30, 1995
Producers
About 47

Production standard in brief

Our summary of the standard set by the National Tax Agency. See the agency's page for the official text.

The only ingredients are rice koji made with black koji mold (Aspergillus luchuensis) and water from Okinawa Prefecture. An all-koji mash is pot-distilled. Fermentation, distillation, storage and bottling take place within Okinawa Prefecture.

National Tax Agency production standard (opens in a new tab)

Brewery visits & events

November 1 is "Awamori Day," marked by events such as the distillers' association's "Ryukyu Awamori Evening" and awamori fairs at hotels. Some distilleries also offer tours and hands-on experiences.

Official site (opens in a new tab)

Where to buy

In Japan, drinking alcohol under the age of 20 is prohibited by law.

FAQ

Ryukyu is the GI for awamori, the distilled spirit of Okinawa Prefecture. It is defined by "all-koji" fermentation using only rice koji made with black koji mold; the mash is made with Okinawan water and pot-distilled, then stored and bottled within the prefecture.

Awamori made in Okinawa Prefecture to the production standard.

The National Tax Agency designated it as a liquor Geographical Indication on June 30, 1995.

Sister sites

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