Statements (29)
| Predicate | Object |
|---|---|
| gptkbp:instanceOf |
gptkb:distilled_alcoholic_beverage
|
| gptkbp:age |
clay pots
|
| gptkbp:agedProductName |
kusu
|
| gptkbp:alcoholByVolume |
single distillation
typically 30–43% |
| gptkbp:color |
clear
|
| gptkbp:consumedIn |
special occasions in Okinawa
|
| gptkbp:culturalSignificance |
gptkb:Japanese_cuisine
|
| gptkbp:exportedTo |
gptkb:Japan
gptkb:Taiwan gptkb:United_States |
| gptkbp:flavor |
rich and mellow
|
| gptkbp:historicalName |
introduced from Thailand in the 15th century
|
| gptkbp:mainIngredient |
long-grain indica rice
|
| gptkbp:notableBrand |
gptkb:Zuisen
gptkb:Helios_Distillery Chuko |
| gptkbp:originatedIn |
gptkb:Okinawa_Prefecture
|
| gptkbp:protectedBy |
Geographical Indication (GI) in Japan
|
| gptkbp:relatedTo |
gptkb:dish
gptkb:shochu |
| gptkbp:traditionalUse |
served neat
diluted with water and ice with lemon or lime |
| gptkbp:usesKojiMold |
gptkb:black_koji_(Aspergillus_luchuensis)
|
| gptkbp:bfsParent |
gptkb:Kume_Island
gptkb:Okinawa_soba |
| gptkbp:bfsLayer |
7
|
| http://www.w3.org/2000/01/rdf-schema#label |
awamori (Okinawan liquor)
|