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water) and won't likely even contain enough sugar to nourish yeast if a culture were re-introduced. Furthermore, a bottle fermentation normally causes carbonation (as in beer and champagne) and awamori is not carbonated. I think it is high time we just removed the bogus, uncited folklore from the article. If someone can come up with some research to support this dubious claim, fine, but, until then, I'm deleting it. --
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1028:"As awamori ages, its alcohol content rises" I don't think this can be true. Alcohol evaporates more rapidly than water. Maybe what's happening is that the varieties of awamori chosen for aging are the better, and usually higher proof, ones. It's certainly true that "kusu" or old awamori is usually stronger than the cheaper kinds.
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Moreover, Derumi, awamori is a distillate and as such cannot continue to ferment. Not only is the wash containing the fermenting yeast boiled, which would kill the fermentation, but the distillate is purified of microbes and other solids in the process of evaporation and condensation (as in distilled
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Alcoholic fermentation doesn't require oxygen, so it can continue after bottling (thus raising the alcohol content). If it's in a sealed container, there's no place for evaporated alcohol to go. However, I don't see any sources that claim that this happens with
Awamori; the aging process is supposed
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I agree with user at IP 61.211.131.33. If it's true that "As awamori ages, its alcohol content rises," it would be very interesting to know how this happens. It seems impossible, though, so there's a good chance this is merely some kind of drinklore. I have added a "citation needed" tag. I wish I
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Can someone expand upon the availability of
Awamori outside of Okinawa? The introduction states that it is "unique" to Okinawa, but I have a hard time believing it cannot be found on mainland Japan. I've never seen it in a sake shop on the mainland, but then again, the labels can be difficult to
1170:. If you find this addition an error, Kindly undo the changes and update the inappropriate categories if needed. The bot was instructed to tagg these articles upon consenus from WikiProject Food and drink. You can find the related request for tagging
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only made three edits, back in 2013, so I've little hope of clarification. (Originally it said it is rude "to pour empty", which may be an expression that I don't know.) I therefore removed the italicized bit.
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project banner to food and drink related articles and content to help bring them to the attention of members. For a complete list of banners for WikiProject Food and drink and its child projects,
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Awamori is unique to
Okinawa in the sense that it is made only in Okinawa. It can be easily found in mainland Japan; most sake shops have several brands on the shelf.
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Knowledge (XXG). If you would like to participate, please visit the project page, where you can join
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UPDATE: Sorry, Derumi, I didn't notice that you had already removed the bogus "fact." Thank you and good work! --
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The marble would make a distinctive "kara-kara" sound to let people know the vessel was empty,
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because it was considered rude to pour from an empty vessel for your drinking companions as
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could do more, but I am not an organic chemist and know no sources to debunk this. --
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To add to article: awamori is used in
Okinawan cooking.
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