Awamori raised by a hermit, inhabited by the gods
Inheriting the correct order from master Janaha,
And there was a lot of other delicate work going on.
The pot in the photo above is a Nanban pot from 550 years ago.
Today, it is not even in Siam (Thailand).
It is said that he finds and buys at antique shops (antiques).
After cleaning it thoroughly, add 3 years old sake.
The brands are “Yamakawa Coral Reef” from Motobu Town and “Yamahara Kuina” from Kunigami Village.
Of course, I do not mix them and let them sleep in separate jars.
Yamakawa has a little more punch than other awamori.
“Yamabara Kuina” is an awamori with a slightly gentle feeling.
(I like both and drink them often.)
It is interesting that these two different types are sleeping.
The lid of the jar is made from a deigo tree to match the jar.
The deigo tree is soft and acts like a cork in wine.
If the wood is hard, the jar will crack.
And to improve the airtightness, cellophane is wrapped around the lid many times.
The lid is opened only once a year, at the time of shitsugi.
When you open it, the cellophane that is closest to awamori is replaced.
To prevent the awamori from having a cellophane smell.
A lid that can only be opened once a year
The hermit was in a good mood and suddenly opened it.
I unintentionally click the shutter.
With the sound of the shutter, the rich sweetness and the scent of vanilla and fruit
The scent of noble alcohol pervades the workshop.
As if a hermit sees the face of his beloved grandson, he is led to the jar.
Snacks are simple and sake-flavoured
Hermit’s father was also a heavy drinker,
When I drink awamori, I always choose simple snacks that bring out the flavor of the sake.
He said he didn’t drink old sake with very fancy food.
It brings out the flavor, aroma, and taste of old sake.
My father’s favorite snacks were elabcha (aobudai) kimo (chim) and miso.
Heat a little lard and mix it.
Eat it with Elabucha (Aobudai) sashimi.
And I like old sake.
Just by imagining it, you can see that it is a simple but very luxurious blissful time.
Left is 100 year old sake, middle is old sake served at the 2000 summit, right is old sake born at 100 year old school Tsunsouan.
The hermit gave me a cup of old sake.
The scent is released from the hand holding the ochoko.
Plump fine particles are scattered in all directions.
The moment you put it in your mouth, the energy is strong, warm,
And a soft wonder falls down my throat and into my belly.
This is the first time I’ve ever had such a great old sake!
“It’s the same ancient sake as the tea ceremony,” the hermit told me.