Page 22 - Dining Out - June 4, 2023

A la Carte
Sharing the aloha ‘spirits’
Story by DINING OUT STAFF Photos courtesy ALOHA AWAMORI
In 2011, Randy Kuba visited the villages of Okinawa and brought awamori — a traditional alcohol-
ic beverage — from various distill- ers to Hawaii. He was able to create a relationship with Taikoku Shuzo Awamori Distillery, and in 2013 Kuba Awamori was born.
Kuba Awamori is the elevated version of traditional awamori, ad- justed to international standards. Aloha Awamori, which infuses tra- ditional awamori with the flavors of Hawaii — chili peppers from Hilo, Kona coffee and Meyer lemons from Wahiawa — is the foundation of Kuba Awamori.
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Unlike shochu, which uses short-grain Japonica rice, awam- ori uses Thai-style crushed Indica long-grain rice that is mixed with water and koji-kin, a black fungus indigenous to Okinawa. This mold is resistant to high temperatures and humidity and is said to impart a stronger flavor than the yellow and white molds. The mixture is left to ferment for up to three weeks. Once fermentation is complete, the awamori undergoes the “kame” distilling process, which involves it being left to age in underground clay pots. During this time, it releases some of the acids within, which in turn mellows the flavor.
Aloha Awamori is produced in small batches, has 40% less calories than other alcohol products and is made on-island. There are many ways to drink Aloha Awamori. It can be
100% Locally Made
All Natural, Single Ingredient
Dog Treats.
Chili Pepper Awamori ($20)
Lemon Awamori ($18)
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