I am blogging today to show my appreciation to one of my newest followers and her country of origin.
I’ve always been a gal who has made home where the house is… I’ve been very lucky to get the chance to live in other countries. Besides Germany I had the awesome opportunity to live for a few years in Okinawa, Japan.
How cool my life has been to experience so many different cultures. I have very fond memories of Okinawa. I met my better half there, many friends made, singing karaoke with my friends often, sushi out the yang, bowls and bowls of ramen and plenty of rice wine tastings!
Awamori is near and dear to my heart and very special as it is only made on the island of Okinawa. (so pretty much impossible to get in Germany) Some people compare it to Sake, though I scoff at that comparison!
Sake is made using yellow koji mold, and awamori is made using black koji mold of Okinawan origin. Another difference is the kind of rice each uses. Awamori is made from long-grained indica rice while sake is from short-grained rice. Mold… Is good for so many things! The taste has a night and day difference to me.
Most people drink sake hot, while many enjoy Awamori on ice. I like to put a splash of water in mine. You sip this like a fine scotch, this is to be savored.
I was lucky that my old boss here in Germany had family he would go see in Okinawa every few months so I was so appreciative that he would bring me back my favorite Awamori, Chatan Choro.
We purchased glow in the dark glasses that were hand blown in Okinawa that we only break out for the special occasions we are able to enjoy this. These are so unique and I’ve never seen anywhere else… I would literally shed tears if one broke.
Good times in Japan I shall cherish forever!
Kampai!!!!
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