Begin at an Okinawan distillery, where your guide will explain how Awamori was introduced via trade with Siam (modern Thailand) in the 15th century and became a prestigious diplomatic offering used during Ryukyuan missions to China and Japan.

Inside the distillery, hear firsthand from master brewers about traditional methods—washing Thai rice, inoculating it with black koji, fermenting with yeast, distilling in pot stills, and aging in clay pots where Awamori is allowed to “sleep” and mellow into precious kusu, aged Awamori over three years old. Enjoy guided tastings of several varieties, comparing aroma, sweetness, sharpness, and aged notes.

Following the distillery, the tour continues to a local eatery celebrated for its collection of Awamori varietals. Here, savor Okinawan dishes paired with your favorite Awamori styles, guided by your local expert. Learn how Okinawans today enjoy it—straight, on the rocks, diluted, or even as part of traditional rituals like otōri, a shared ceremonial toast.