泡盛酒（Awamori）介绍

   泡盛酒（Awamori），也是米酒，但是与清酒，并非一类型。泡盛酒（Awamori）原产地为日本冲绳岛,为当地少数民族特产。
   日本冲绳不单是观光旅游的圣地，还是空手道的故乡、泡盛酒（Awamori）的发源地。据说，冲绳有长寿岛的美誉不仅和其独特的自然环境有关，还和长期饮用泡盛（Awamori）有着密不可分的关系。冲绳酿酒行业协会展示了原产冲绳的Awamori酒，用长粒泰米、酵母及冲绳土产的黑酒曲精酿而成，是日本最源远流长的一种酒，据说有预防心血管疾病、血栓的作用。
   泡盛酒是冲绳的特产酒，是从古至今维持着500年历史的传统和独特的制法酿造而成的蒸馏酒，百分之百天然酿造，具有独特的芳香，甘醇爽口、酒香怡人，酒精浓度有的高达60度以上，滑润甘美的味道，是酒中的极品。由于能用来调制任何一种鸡尾酒，深受年轻人的喜爱。
   品尝着百药之王（泡盛酒），弹奏三弦琴的旋律哼唱民谣，尽情地舞诵表现才艺，让生活的心情在碧蓝天空下跃动，荡漾在湛蓝大海的波浪之间。
 
泡盛酒（Awamori）特点
 
1、使用黑麦菌进行发酵，风味独特。
2、原料使用的是泰国香米，拥有泰米的芳香。
3、使用冲绳岛上天然硬质矿泉水，配以泰米的芳香，甘冽醇香。
4、多元酚含量丰富（为干红葡萄酒的1.5倍）多元酚有防止动脉硬化，脑血栓的作用。
5、不含糖份，低卡洛里的健康酒。
6、多种饮法，风味独特。（鸡尾酒饮法，加冰柠檬饮，兑乌龙茶饮，干饮各具特色。
 
泡盛酒（Awamori）加工工艺
 
第一步 选料
 

泡盛酒（Awamori）选取了新鲜泰国香米，首先要碾碎香米，然后在竹筒中（当
地叫ba-ki）反复清洗，去除杂志，然后加入当地天然泉水蒸煮

第二步 加入天然黑麦菌

 
把蒸饭摊平，冷却加入当地特有的天然黑麦菌，充分混合搅拌，
这个过程叫做kachai

第三步 天然发酵

 
通常发酵时需要在冰水中或温度保持在30度以下，发酵时间
约为10-14天，并且此过程都要给予精心的调理，就像妈妈精
心呵护他们的孩子一样。

第四步 蒸馏

 
通过蒸馏设备，蒸馏出的第一份蒸馏液体，酒精含量高达70%，
这个叫shoryu，随后的蒸馏液体酒精含量逐步降低，第二份叫
churyu最后蒸馏出的叫masa.

第五步 储藏

 
刚生产出来的新酒，一般都需要陶器中贮存至少2年以上，同
时储藏室温度要保持恒定；陶器储藏酒是琉球群岛民族在14-15
世纪从台湾引进的方法使酒体绵软适口，醇厚香浓，在陈酿期间，
使酒质发生变化的奥妙在于随着贮存日期的不断延长，酒份进行
自发的脂化与氧化反应。

Awamori Brief introduction

Awamori is rice wine, but not the same type of Sake.Awamoricountry of origin for the Japanese prefix = st1 ns = "urn:schemas-microsoft-com:office:smarttags"island of Okinawa, for the local ethnic minorities specialty products.

Okinawa, Japanis not only a wonderful place for sightseeing, and also the home of karate, Awamori birthplace. It is said that the island of Okinawa longevity and reputation as not only its unique natural environment, but also, with long-term drinking awamori have inseparable relationship. Okinawa wine industry associations demonstrated Okinawa origin Awamori, using long grain Thai rice, yeast and Okinawa native black liquor from brewing, is a longest history of Japan’s wine, are said to have the prevention of cardiovascular disease, thrombosis role.

Awamori is Okinawa’s specialty wine, is the ancient times to maintain a 500-year-old tradition and a unique method of brewing from the distillation of wine, 100% natural brewing, has a unique aroma, glycol refreshing, mellow and sweet, alcohol some concentration is as high as 60 degrees Celsius, lubricants sweet taste is the best wine. Modulation can be used as a result of any one cocktail, loved by young people.

Taste of the king of 100 drugs( Awamori), playing Koto singing folk melody, enjoy reading the performance of dance talent, so that feeling of living in the blue sky, rippling waves in the deep blue sea between.

AwamoriFeature

1、  The use of bacteria fermented rye, flavor unique.

2、  Raw materials using Thai rice, has a fragrance of Thai rice.

3、  The use of the island of Okinawa natural hard mineral water, with Thai rice aromatic, mellow and sweet.

4、  Polyphenol-rich( for dry red wine 1.5 times) polyphenol prevent arteriosclerosis and the role of cerebral thrombosis.

5、  Non-sugar, low calorie healthy wine.

6、  A variety of drinking laws, unique flavor. (Cocktail drink, adding ice lemon drink, drinking with tea, dry drink, all has different features.)

AwamoriProcessing Technology

Step 1、Choose the materials:

Awamoriselected fresh Thai rice, milled ricw first, and then put in the bamboo tube(local call ba-ki) repeated washing, remove impurities, and then joined the local natural spring water cooking.

Step 2、Adding natural rye bacteria:

Spreaded the cooked rice, cooling adding rye endemic natural bacteria, and fully mixing, this process is called kachai.

Step 3、Natural fermentation

Fermentation usually required in the ice water or temperature maintained below 30 degrees, the fermentation time is about 10-14 days, and this process should be given careful conditioning, just like mother takes care of her children.

Step 4、Distill

By distillation equipment, distilled out of the first distillation liquid, alcohol content as high as 70%, this is called shoryu, followed by distillation of liquid gradually reduce the alcohol content, the second is called churyu, the final is called masa.

Step 5、Store

A new wine has just produced, generally requires the storage in pottery at least 2 years or more, and also storage room must to maintain a constant temperature; pottery wine storage is the Ryukyu Island in the 14-15 centry, the nation imported from Taiwan to make wine palatability soft, mellow full-bodied during the aging, so that changes in wine quality lies with the storage of the date of the continuous extension of liquor were carried out spontaneous and lipid oxidation.