Talk:Awamori

Questionable statement about age and proof
"As awamori ages, its alcohol content rises" I don't think this can be true. Alcohol evaporates more rapidly than water. Maybe what's happening is that the varieties of awamori chosen for aging are the better, and usually higher proof, ones. It's certainly true that "kusu" or old awamori is usually stronger than the cheaper kinds. 61.211.131.33 16:09, 19 January 2007 (UTC)


 * I agree with user at IP 61.211.131.33. If it's true that "As awamori ages, its alcohol content rises," it would be very interesting to know how this happens. It seems impossible, though, so there's a good chance this is merely some kind of drinklore. I have added a "citation needed" tag. I wish I could do more, but I am not an organic chemist and know no sources to debunk this. --InformationalAnarchist (talk) 04:23, 6 December 2007 (UTC)


 * Alcoholic fermentation doesn't require oxygen, so it can continue after bottling (thus raising the alcohol content). If it's in a sealed container, there's no place for evaporated alcohol to go. However, I don't see any sources that claim that this happens with Awamori; the aging process is supposed to mellow it out and improve the flavour (cite). -- 健次 (derumi)talk 15:59, 6 December 2007 (UTC)


 * Moreover, Derumi, awamori is a distillate and as such cannot continue to ferment. Not only is the wash containing the fermenting yeast boiled, which would kill the fermentation, but the distillate is purified of microbes and other solids in the process of evaporation and condensation (as in distilled water) and won't likely even contain enough sugar to nourish yeast if a culture were re-introduced. Furthermore, a bottle fermentation normally causes carbonation (as in beer and champagne) and awamori is not carbonated. I think it is high time we just removed the bogus, uncited folklore from the article. If someone can come up with some research to support this dubious claim, fine, but, until then, I'm deleting it. --InformationalAnarchist (talk) 03:57, 5 February 2008 (UTC)


 * UPDATE: Sorry, Derumi, I didn't notice that you had already removed the bogus "fact." Thank you and good work! --InformationalAnarchist (talk) 03:59, 5 February 2008 (UTC)

habu snake
some from okinawa has a habu snake inside it:

http://www.stripes.com/01/mag/sm072201c.html

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Availability

 * Can someone expand upon the availability of Awamori outside of Okinawa? The introduction states that it is "unique" to Okinawa, but I have a hard time believing it cannot be found on mainland Japan. I've never seen it in a sake shop on the mainland, but then again, the labels can be difficult to read. —Preceding unsigned comment added by 98.28.179.6 (talk) 21:40, 24 October 2008 (UTC)
 * Awamori is unique to Okinawa in the sense that it is made only in Okinawa. It can be easily found in mainland Japan; most sake shops have several brands on the shelf.Sushi and chips (talk) 05:13, 2 September 2009 (UTC)

To add to article
To add to article: awamori is used in Okinawan cooking. 173.89.236.187 (talk) 01:11, 12 October 2015 (UTC)

kara-kara
This sentence made no sense:
 * The marble would make a distinctive "kara-kara" sound to let people know the vessel was empty, because it was considered rude to pour from an empty vessel for your drinking companions as Awamori was an expensive and treasured drink. (emphasis added)

The editor who [//en.wikipedia.org/w/index.php?title=Awamori&diff=prev&oldid=549031130 added the sentence] only made three edits, back in 2013, so I've little hope of clarification. (Originally it said it is rude "to pour empty", which may be an expression that I don't know.) I therefore removed the italicized bit. Cnilep (talk) 07:13, 14 June 2018 (UTC)