|
gptkbp:instanceOf
|
liquor
|
|
gptkbp:age
|
clay pots
|
|
gptkbp:alcoholContent
|
25% to 43% ABV
|
|
gptkbp:brewingProcess
|
black koji mold
|
|
gptkbp:built
|
long-grain rice
|
|
gptkbp:culturalSignificance
|
traditional_Okinawan_ceremonies
|
|
gptkbp:flavorProfile
|
rich and earthy
|
|
gptkbp:hasVariants
|
gptkb:Kuro_Awamori
gptkb:Shiro_Awamori
Kurozake
|
|
https://www.w3.org/2000/01/rdf-schema#label
|
Awamori liquor
|
|
gptkbp:is_used_in
|
cocktails
|
|
gptkbp:isAccessibleBy
|
once
|
|
gptkbp:isAvailableIn
|
various bottle sizes
|
|
gptkbp:isCelebratedFor
|
Okinawan_festivals
|
|
gptkbp:isConsidered
|
a luxury item
symbol of hospitality
a_national_drink_of_Okinawa
|
|
gptkbp:isDiscussedIn
|
its aging process
shochu
|
|
gptkbp:isDividedInto
|
like_Okinawan_soba
|
|
gptkbp:isExpectedTo
|
various countries
|
|
gptkbp:isKnownFor
|
its unique production process
|
|
gptkbp:isLinkedTo
|
Okinawan_identity
|
|
gptkbp:isOftenAccompaniedBy
|
a complex aroma
a spirit with depth
|
|
gptkbp:isOftenMadeWith
|
local cuisine
friends and family
during special occasions
|
|
gptkbp:isOftenUsedIn
|
culinary events
|
|
gptkbp:isPartOf
|
gptkb:Okinawa
Okinawan_culture
Okinawan_restaurants
|
|
gptkbp:isPopularIn
|
gptkb:Okinawa_Prefecture
|
|
gptkbp:isPromotedBy
|
local distilleries
|
|
gptkbp:isPromotedThrough
|
tourism initiatives
|
|
gptkbp:isRecognizedBy
|
liquor enthusiasts
|
|
gptkbp:isRegulatedBy
|
Japanese_liquor_laws
|
|
gptkbp:isServedBy
|
bars and restaurants
|
|
gptkbp:isStudiedIn
|
its smoothness
|
|
gptkbp:isSuitableFor
|
local rice farmers
|
|
gptkbp:isUsedFor
|
local artisans
during festivals
a single fermentation process
|
|
gptkbp:isUsedIn
|
cooking
|
|
gptkbp:originatesFrom
|
gptkb:Okinawa,_Japan
|
|
gptkbp:relatedTo
|
sake
|
|
gptkbp:servingTemperature
|
ice or water
|