Okinawa awamori (distilled liquor)
GPTKB entity
Statements (29)
| Predicate | Object |
|---|---|
| gptkbp:instanceOf |
distilled liquor
|
| gptkbp:agedProduct |
kusu (aged awamori)
|
| gptkbp:alcoholByVolume |
single distillation
typically 30-43% |
| gptkbp:color |
clear
|
| gptkbp:culturalSignificance |
Okinawan celebrations
Ryukyu Kingdom tradition |
| gptkbp:exportedTo |
gptkb:Hong_Kong
gptkb:Taiwan gptkb:United_States |
| gptkbp:fermentation |
about 2 weeks
|
| gptkbp:firstProduced |
15th century
|
| https://www.w3.org/2000/01/rdf-schema#label |
Okinawa awamori (distilled liquor)
|
| gptkbp:mainIngredient |
long-grain indica rice
|
| gptkbp:notableBrand |
gptkb:Helios
gptkb:Kumesen gptkb:Todoroki gptkb:Zuisen Chuko |
| gptkbp:originatedIn |
gptkb:Okinawa_Prefecture
|
| gptkbp:relatedTo |
shochu
|
| gptkbp:servingTemperature |
on the rocks
neat with water |
| gptkbp:traditionalContainer |
kame (clay pot)
|
| gptkbp:usesKojiMold |
gptkb:black_koji_mold_(Aspergillus_luchuensis)
|
| gptkbp:地理标志产品 |
gptkb:Japan
|
| gptkbp:bfsParent |
gptkb:Geographical_Indication_(GI)_Okinawa
|
| gptkbp:bfsLayer |
4
|