Traditional distilling method

Traditional Distillery machines
Traditional Distillery machines

Back in the old days, when awamori was made by hand, distilling was carried out in copper pot stills with a 108-126 liter capacity. A metal or wooden container was placed on the pot still, and a tin pipe ran from the top of the container to a cooling device. The tin pipe connecting the still and the coolant was called the uma or watashi. There was water in the coolant, and as the distilled liquid passed through the wiggly-shaped pipe, the temperature of the liquid dropped.

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Distillery techniques were first developed in the Mesopotamian Civilization around 3500 B.C. Distilled liquor was spread both westward and eastward by the Greek philosopher Aristotle .
 There are four theories regarding the origin of the name 'awamori.' The first theory concerns the main ingredient. Although Thai rice is used today, millet was once widely cultivated, even in Okinawa, and it was used to produce awamori. Millet is called 'awa' in Japanese and 'awa-mori' literally means 'a heap of millet'.
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