October 21,2025
Okinawa Regional Taxation Office

Awamori Kanpyokai (Awamori Awards) 2025 by the Okinawa Regional Taxation Office of Japan and the Okinawa Prefectural Government

Outline

(1) About Awamori

Awamori is a kind of traditional Japanese spirits, which is particularly produced in Okinawa: the southernmost islands of Japan. Awamori is said to have a long history of more than 600 years while preserving the original manufacturing process. The uniqueness of Awamori comes from its ingredients, and from the process of distillation and aging.
Firstly, as an ingredient, only rice koji (typically rice fermented using black koji mold that has been confirmed for safety) is allowed for a product named Awamori, and this leads to complex, rich aromas and flavors.
Second, as a distillation process, only pot stills are used, and there is a great diversity of shapes.
Third, as an aging process, Awamori aged more than three years is called “Kusu.” During the aging process, the aromas, tastes and textures of Awamori are transformed.
Because of this complicated manufacturing process, the qualities of Awamori show great variation.

(2) About Awamori Kanpyokai (the Awamori Awards)

Awamori Kanpyokai (the Awamori Awards) is a competition involving traditions and techniques, which is held by the Okinawa Regional Taxation Office and Okinawa Prefectural Government. It was held for the 53rd time in 2025.
There are three sections in Awamori Kanpyokai: the Aged Awamori Section, the Unaged High-proof Awamori Section (aged less than three years and ABV more than 37%) and the Ippanshu Section (aged less than three years and ABV less than 37%).
The qualities of the Awamori are checked by means of sensory evaluation consisting of a strict evaluation process by expert judges, and only Awamori with the most prominent qualities are selected.
Only excellent Awamori distilleries that participate in the Aged Awamori Section and the Unaged High-proof Awamori Section are eligible for the prizes of the Director-General of the Okinawa Regional Taxation Office or the Governor of Okinawa, Okinawa Prefectural Government.

Objective

Awamori Kanpyokai (the Awamori Awards) has two main objectives.
One objective is to encourage Awamori distilleries to reinforce their basic manufacturing skills and to improve their processing techniques.
Another is to improve the qualities of Awamori and to provide convenient information for consumers.
Through these objectives, the development of Awamori distilleries, which is an important local manufacturing industry in Okinawa, is being established.

Quality Examination

All exhibited Awamori are subjected to sensory evaluation. All examinations are blind and administered by category. During examinations, each sample is scrutinized for distinct attributes of aromas, taste, and smoothness to clarify a sensory profile. The samples are also given scores based on their overall quality.
The award winners are determined based on the final rankings.
Of these, the blender with the best performance in the Aged Awamori Section is selected as the Awamori Blender of the Year.

Expert judges

Expert judges are selected from a pool of panelists, including:

• - Academics in the field of brewing.
• - Staff members from the National Research Institute of Brewing (NRIB).
• - Staff members related to brewing from the prefectural technical research center.
• - Awamori experts and manufacturers recommended by the prefectural Awamori distillery associations of Okinawa.
• - Wholesaler staff members who manage Awamori in Okinawa and have long-term experience.
• - Technical officers in the Okinawa Regional Taxation Office.

Dates and Venues

Dates of Quality Examinations

• September 22, 2025 - September 26, 2025

Venue

• Kitanaha Tax Office, Urasoe city, Okinawa prefecture

Summary of Entries

Prizewinners

Award by Director-General of Okinawa Regional Taxation Office

Aged Awamori Section

Unaged High-proof Awamori Section

Award by Governer of Okinawa, Okinawa Prefectural Government

Awamori Blender of the Year 2025

Flavor characteristics of prizewinner Awamori

In order to clarify the flavor characteristics of prizewinner Awamori, sensory evaluation using the QDA (Quantitative Descriptive Analysis) method were carried out. The definitions of flavor characteristic terms are as shown in the table below.

• ・Radar charts

Definitions of flavor characteristic terms

Aged Awamori Section

Unaged High-proof Awamori Section

• ・Awamori Awards