Protected local food
Ryukyu Moromisu
琉球もろみ酢
A tangy, amber drink from Okinawa made from the lees left over from brewing awamori, the island spirit. Despite the name it is not vinegar.
Key facts
- Registered as a protected name
- 10 November 2017
- Region
- Kyushu & Okinawa
- Official name in Japanese
- 琉球もろみ酢
- Official area (in Japanese)
- 沖縄県
Born from awamori
Okinawa's warm, humid climate makes brewing risky, as bacteria can spoil a batch. So awamori, the local spirit, has always been made with black koji mould, which produces a lot of citric acid and keeps the mash safe. Awamori is brewed using only koji rice, and the lees left after distilling are rich in that citric acid. Moromisu is made from them.
Sour without the sting
Moromisu is amber and sour, but its acid is mostly citric, not the acetic acid in vinegar. So there is no sharp smell, and it is easy to drink. Su means vinegar in Japanese, but moromisu is a soft drink, not a vinegar.
How to drink it
Okinawans drink a small glass as a health drink, plain or diluted with water or soda. Some brands are sweetened with Okinawan brown sugar.
Good to know
- Supermarkets and souvenir shops all over Okinawa sell it. Try a small bottle before buying a big one.
- Pair your Okinawa food trip with Okinawa Kokuto brown sugar and Chinsuko biscuits.
Questions travellers ask
Does moromisu contain alcohol?
No. It is made from the lees after distilling and is sold as a non-alcoholic drink.
Is it vinegar?
No. It tastes sour from citric acid, not acetic acid, and is drunk as a beverage.
Where it comes from
More protected foods from the same area
Crafts from the same area
Heritage stories from the same area
Sources
We checked the facts on this page against these sources.