Brand: Shimauta Kusu Awamori (島唄)
Distillery: Higa Shuzo Co, Ltd.
Location: Itoman, Okinawa Prefecture, Japan
Grain: 100% Thai (Indica) Rice
Koji: Okinawa Black
Alcohol: 24% (48 proof)
Price: $$$
Tasting Notes
As with most Awamori, Shimauta is a rich, flavorful, herbal spirit. An earthy nose hints at the flavor you expect from an Awamori. The warm mouthfeel promises a richness that does not disappoint. The herbal flavor is never overpowering, but also does not hide. There is the slightest hint of sweetness, but it is just promised, not delivered. The herbal (again) finish lingers into a buttery end.
The Verdict: Worth Drinking
This is a nice balance between the previous Awamori we’ve profiled. Ryukyu is a big bodied, almost Kaoliang-like Awamori, while Zuisen is an easier drinking, though still flavorful option. This is an Awamori best enjoyed neat or cut with cold water. Ice would hide the complexity while hot water allows the herbal flavor to overpower the subtlety that hides beneath the surface.
Kampai!
I drink sake 酒 +98% of the time. This includes Nihonshu, shochu, and awamori.
When eating out I frequently take a flask to fill my water glass with awamori or shochu.
(Yes, I’m a nut. But I get no hangover when I do this.). Shimauta is a good one for these purposes. It is clear (looks like water). And it tastes great.
Is there a specific water to Shimauta ratio that you recommend for mizuwari?
Typically 50:50 is used in Okinawa, but since Shimauta is a little lower alcohol, maybe a 60:40 ratio would be best.
thank you Stephen! I still have some left and am looking forward to trying your recommendations.
Thank you Stephen!
60:40 (shimauta:water) mizuwari was great.
It is winning me over to the case for dilution.
60:40 with club soda was also good. It seemed to bring out the sweetness, but the complexity of the Shimauta was reduced.
I killed the bottle with 60:40 mizuwari.
Kanpai!