Awamori
An Okinawan rice spirit made by turning all the rice into black koji, fermenting it with water and yeast, then pot-distilling and maturing the spirit.
Recipes
1504 records with their sources, across 11 categories.
All drinks58
Fermented beverages53
Fermented fruit and fruit-derived foods2
Fruit preserves2
Koji, mold starters and mold-ripened ferments1
Fermented beverages53Fermented fruit and fruit-derived foods2Fruit preserves2Koji, mold starters and mold-ripened ferments1Filtered to
Recipes
Shizunai barnyard-millet tonoto
Tonoto from Shizunai in Hidaka is made of barnyard millet alone: a firm porridge kneaded with an equal amount of malted grain in a sake vessel, warmed by two embers, and left a week to ten days.
Honkaku shochu
Japanese pot-distilled spirit made by fermenting sweet potatoes, rice or barley with koji and yeast in two stages, then distilling the mash once so the ingredients' aroma survives.
Elevated risk
Zambian chibwantu from maize grits and munkoyo root
A Zambian cereal drink built on coarse maize grits rather than meal, saccharified with an extract of wild munkoyo roots and then left to ferment spontaneously.
Elevated risk
Maroua bitter bili-bili from malted sorghum
An alcoholic, opaque and bitter sorghum beer from Maroua, northern Cameroon, made from malted sorghum and fermented with a chai starter.
Elevated risk
Addis Ababa wheat borde
A thick, faintly fizzy Ethiopian cereal drink in which a wheat dough is fermented, roasted dark, then fermented a second time with barley malt into a drinkable slurry.
Elevated risk
Dark Cellar imperial stout
An all-grain imperial stout with pale malt, roasted barley, dark malts and oats, fermented with an American ale-yeast starter.
Yonaguni awamori
A Yonaguni rice spirit made with two-day koji, a nineteen-day moromi stage and direct-fire pot distillation, followed by filtration and tank maturation.