What’s Kusu?
Definition of Kusu
The greatest feature of awamori is as the time passes, the ingredients inside of awamori continues to mature and the flavor changes, so after bottling, it still grows to become much more tasteful kusu.
Awamori that has been aged for three years or more is called "kusu".
In Okinawa, pouring the alcohol in a clay pot or a bottle for aging is often expressed as “let it sleep”, the longer you let it sleep the more it becomes sweeter and creates mellow texture in your mouth.
The richness of its flavor is equaled to the world’s most renowned whiskeys and brandies.
Scent of Kusu
Once awamori becomes kusu, it starts to smells like sweet vanilla. Others like brown sugar, caramel, fruity scent like apple and pear, rose like smell, orange and citrus smell, and some even smells like chocolate or coffee.
The most attractive point of awamori kusu is that you can enjoy the scent from your ochoko (small cup) after drinking.
Having some knowledge of awamori will make you appreciate more while drinking it.
The Oldest Kusu
100- and 200-year old kusu existed before the World War II but it is said that most were lost during the war. Among the official report in Okinawa, Shikina Shuzo (Distillery) has what is considered to be the oldest kusu of around 150-year old.
The one in Shikina Shuzo was miraculously saved because it was buried so deep in the ground.
Many distilleries are still now trying to store awamori in big clay pots to make 100-year old kusu.