For many visitors to Japan, the word “sake” conjures images of warm rice wine enjoyed with sushi or izakaya fare. And while nihonshu (what we typically call sake) is a celebrated part of Japan’s beverage culture, the southern islands of Okinawa offer a distinctly different, yet equally fascinating, rice-based spirit: Awamori.

If you find yourself in Okinawa with an interest in Japanese brewing and distillation, a visit to a place like Chuko Gura Brewery offers a chance to explore this unique world. While the initial thought might be “sake tasting,” what you’ll actually experience at Chuko Gura is an immersion into the history, process, and distinct flavors of Awamori.

Awamori: Okinawa’s Liquid Heritage

First, let’s clarify the difference. Sake is a fermented beverage, much like wine or beer, made from rice, koji mold, yeast, and water. Awamori, on the other hand, is a distilled spirit, similar in category to shochu (another Japanese spirit, though Awamori has unique characteristics). It’s traditionally made using long-grain indica rice and, crucially, black koji mold (kokutojo), which is particularly suited to Okinawa’s climate. This black koji contributes significantly to Awamori’s robust flavour profile and its ability to age gracefully.

Awamori production arrived in Okinawa from Thailand centuries ago and has evolved into a cornerstone of Ryukyuan (Okinawan) culture, deeply intertwined with local customs and celebrations.

Chuko Gura: A Legacy of Awamori Craftsmanship

Chuko Kogyo, operating under the name Chuko Gura (Gura meaning “storehouse” or “cellar”), is a well-regarded Awamori brewery with a history stretching back generations. Located in the southern part of Okinawa Island, they are known for their commitment to traditional methods while also embracing innovation, particularly in the area of aging and creating diverse expressions of Awamori. A visit to Chuko Gura isn’t just about tasting; it’s an educational journey into this heritage craft.

The Tasting Experience: A Journey Through Awamori

Stepping into Chuko Gura, you might find yourself in a space that blends traditional Okinawan architecture with modern visitor facilities. The air might carry faint hints of fermentation or the clean scent of aged spirit.

The core of the visit is the tasting experience. Unlike a typical sake tasting which might focus on different rice polishing ratios or yeast strains, an Awamori tasting at Chuko Gura will likely guide you through variations based on:

1. Age: Awamori is often aged, sometimes for many years. Aged Awamori is called kusu (古酒), meaning “old sake,” a remnant of its historical naming, but referring to the matured distilled spirit. You’ll likely taste younger, fresher Awamori alongside increasingly older Kusu. The difference is profound – young Awamori can be sharp and vibrant, while Kusu develops incredible smoothness, complexity, and rich aromas (caramel, nuts, earth, wood).
2. Strength: Awamori can range in alcohol content, often starting around 25% ABV and going up to 43% or even higher. Tasting different strengths helps you appreciate how alcohol impacts the flavour delivery.
3. Production Methods: While the core method is similar, variations in distillation, aging vessels (like clay pots), or specific koji usage can create subtle differences that the tasting will highlight.

Knowledgeable staff are usually on hand (sometimes with English support) to explain the nuances of each pour, the ideal way to enjoy it (straight, on the rocks, with water), and the history behind the brewery and Awamori itself.

More Than Just Tasting

A visit to Chuko Gura often includes more than just sampling the spirits:

• Brewery Tour: Depending on the schedule and availability, you might get a glimpse into the production process – from the steaming of the rice and cultivation of the black koji to the distillation stills and, perhaps most fascinatingly, their aging cellars filled with large pots of developing Kusu.
• Shop: The visitor center typically has a well-stocked shop where you can purchase bottles of the Awamori and Kusu you sampled, along with special editions or limited releases only available at the brewery. You might also find Awamori-related merchandise or local Okinawan crafts.
• Learning: Exhibits detail the history of Awamori, Chuko Gura’s place in that history, and the cultural significance of the spirit in Okinawa.

A Must-Do for Beverage Enthusiasts

For anyone interested in Japanese culture and its diverse beverages, a visit to Chuko Gura offers a unique and rewarding experience. It corrects any initial confusion about “sake tasting” by introducing you to the distinct and complex world of Awamori. Sampling Kusu, in particular, is like tasting liquid history – a smooth, aromatic spirit that tells the story of Okinawa’s climate, craftsmanship, and enduring traditions.

So, while it might not be sake you’re tasting, a visit to Chuko Gura Awamori Brewery promises an equally rich, educational, and delicious exploration of Okinawa’s spirited heart.