About Awamori Certification Exam

Awamori is Japan’s oldest distilled spirit, made solely from rice. Its production is simple yet profound and its long history has seen both great acclaim and significant challenges.

Especially during the latter stages of World War II, Shuri, which was once the major awamori producing area in Okinawa, endured severe artillery bombardments and air raids. Many of its storied warehouses and nearly all of the treasured aged awamori (Ku-su) that had been cultivated for centuries were destroyed.

Following the war, for the next 27 years until Okinawa’s reversion to Japan, a large influx of imported whiskey flooded into the market. Temporarily, the once-renowned awamori was disparaged as “a drink for the poor” and merely “a drink to get drunk.” Thus, the history and culture of awamori, having weathered numerous significant changes and challenges, is somewhat more complicated than other spirits.

To address this, we established the Awamori Certification Association to create an environment where those interested in awamori, or involved in its provision and sales, can easily learn about awamori and the culture behind it. We conduct the Awamori Certification Exam to help learners gauge their understanding and acknowledge their achievements.

The association’s secretariat is supported by the Awamori Newspaper, which was first published in 1969, prior to Okinawa’s reversion to Japan. This is during a time when imported whiskey was dominant. The publication was founded with the hope of reviving awamori, the pinnacle and origin of Japanese distilled spirits.We hope you fully utilize it and become an advocate of Awamori, Japan’s pride in distilled spirits.