There once was a storehouse called Zenikura here. Zeni means “coins” and Kura means “storage”. However, they managed more than just money, but also the Ryukyuan liquor known as “Awamori”.
In the age of the Ryukyuan Kingdom, the production of Awamori was managed by the Shuri royal government. The manufacturing, provision, and storage of “Goyō-zake” - which was an Awamori liquor meant for special occasions such as New Year’s celebrations or for serving visiting envoys from China - was firmly managed by the Government at Zenikura. It’s also said that the king gifted his subordinates who distinguished themselves with Awamori as well. Back then, it was not as accessible as it is today.
By the way, Awamori was actually called “saki” in the Ryukyuan language, which was their way of saying “sake.” There are various theories as to why it came to be called “Awamori.” One theory suggests it was due to the usage of foxtail millet, or ‘awa’ in Japanese, as a key ingredient alongside rice. According to another theory, it originates from the layer of foam, which is also ‘awa’ in Japanese, that would rise to the surface during the distillation process. Distillers would test the alcohol content by “serving” the foam, and thus the name shifted to “Awamori.”
There’s one additional theory that suggests the Satsuma Regime gave it this name to differentiate Ryukyuan shochu liquor from Kyūshū shochu liquor.
It’s said that the Awamori distillation techniques were originally invented in West Asia and traveled through India, China, and beyond to Thailand in the south. Because trade between the Ryukyuan Kingdom and Southeast Asia was prosperous, especially with Thailand, it had access to these techniques sooner than the rest of Japan. The history of Awamori is older than that of Japanese shochu, a distilled liquor similar to whiskey or scotch, and incorporates a special black koji mold. At one point, the Satsuma officials presented this unique spirit as an offering to the Edo Government.
