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Moromisu is a unique health drink from Okinawa, Japan. Moromisu is fermented health drink made from moromi, a by-product of Awamori, Okinawa’s traditional sake. Moromisu is rich in citric acid, 18 types of amino acids including the 9 essential amino acids which could not be synthesized by the human body.
The Ryukyu Kingdom played a key role in sea trading in East and Southeast Asia during the Medieval Ages. Awamori blossomed during the Golden Age of Trade of the Ryukyu Kingdom in the 14-16th centuries. The distilling techniques of Ancient Siam (Thailand) were adopted and refined to create awamori.
Even from the ancient times, the awamori craftsmen knew the health benefits of the moromi malt. It is said that they ate the moromi lees as a way to fight off fatigue especially in the height of summer.
Awamori is fermented using aspergillus awamori which produces large amounts of citric acid. It is for this reason that moromisu, compared to other health vinegar products, could help the body recover quickly from fatigue. In the later stage of production, awamori yeast produces rich amounts of amino acids including GABA (γ-Aminobutyric acid ) and 9 essential amino acids. The moromi used in awamori production was usually disposed as livestock feed, fertilizer, or simply thrown away.
Okinawan Innovation and Values. In the last twenty years, as awamori production increased, so did the amount of moromi lees to be disposed. A significant volume was thrown into the sea leading to environmental concerns. However, the development of moromisu as a health drink helped solve this eco-related problem and at the same time offered a natural way for people to become healthier. Just as karate was an innovation of the Chinese martial arts, or bingata (traditional dyed cloth) was a synthesis of Indian, Chinese, and Javanese dying processes, moromisu shows the innovativeness of the Okinawan people and the high value that they have for health and nature.
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