細味國際通泡盛店(awamori) -- fotop.net photo sharing network


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沖繩出產的泡盛酒，歷史可追溯至600多年前，起源於當時的琉球王朝收到來自泰國的香米起，泡盛酒以泰國米、麴、酵母等主要材料，以蒸餾方式提煉，酒精度可高達43％；像威士忌與白蘭地一樣，年份愈久的泡盛酒，酒味更香更醇，酒香在口腔內歷久不散。

在那霸市的國際通,由街頭至街尾都是泡盛專門店,差不多所有泡盛都可以讓人試飲,細味其中,酒精度越高,酒精味就越濃,而罌粟就越突出!

最流行的方式喝泡盛酒是水和冰。也可以放在雞尾酒上。

其中最大發現是沖繩都像中國一樣喜歡用原條蛇浸泡盛,用波布蛇屬釀製,它是沖繩常見的毒蛇，蛇身呈白色或黃色，可長達兩米，被牠咬傷後可於24小時內喪命。當地人以加入藥草的泡盛酒浸蛇，製成波布蛇酒，以酒精將蛇的毒性揮發掉，被視為養命的健康飲品，多為男士飲用。

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