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“The agreement of the adobe in the pot has a huge aftereffect on the acidity of the awamori,” says Paul Lorimer, captivation alternating with activity about Okinawa’s altered distilled rice liquor, which is age-old in adobe pots. Lorimer is a bowl artisan active in Nanjo, Okinawa.
Discussing accumulator and aging, he goes on, “It’s appealing amazing, actually, that the awamori ability advance a actual adorable balm but still not aftertaste actual good. Or carnality versa, it ability aftertaste accomplished but abridgement balm — all because of differences in the clay. For example, clays from southern Okinawa accommodate added calcium, which makes them abominable acceptable for ceramics work, but if acclimated for awamori jars, they tend to brainwash a brownish flavor. So I adopt clays from the north, which are bigger for bringing out the sweetness.”
Lorimer originally hails from New Zealand. Having consistently been addicted of authoritative things with his hands, he apprenticed himself to acclaimed bounded potter Barry Brickell at the age of 19. But Lorimer additionally admired the ocean and traveling, so he took time off from the ceramics branch to aggregation on sailboats and appointment added countries. Eventually, his absorption in Ko-Bizen (Old Bizen) ceramics led to an continued break in Japan so he could abstraction ceramics in Okayama. His memories of abutting seas beckoned, and he visited Okinawa 3½ years afterwards on what he advised to be aloof a abbreviate bike bout of Ishigaki Island.
Appropriate servings: Three appetizers Paul Lorimer appropriate for adequate with awamori (Okinawan distilled rice liquor). In advanced is yellowtail sashimi with shīkuwāsā, a built-in array of lemon. In the centermost is adolescent with absinthian greens, chōmeisō and Okinawan appearance in a vinegar-miso dressing. On the bowl abaft are slices of smoked tofu, tomato, and Japanese yams with cilantro leaves and bootleg pickles. All the ceramics pictured is of Lorimer’s creation. | KENGO TARUMI
“I had my aboriginal appointment with awamori on Ishigaki, and, in a far cry from now, I bethink backward at how abominable it tasted.” But he fell in adulation with the abode and confused there to set up his own ceramics branch and kiln.
His austere abstracts with awamori began about 10 years ago, afterwards he had confused from Ishigaki to an old abode on the capital island of Okinawa. “I happened to do a tasting of liquor that came from the aforementioned accumulation but had been crumbling for about three years in two altered pots,” he says. “It was the aforementioned awamori, kept beneath identical conditions, and yet the samples tasted absolutely different. I accomplished the alone acumen was the adobe that had been acclimated in the two pots. Nobody had anytime acicular out annihilation like that before.”
Ever since, he’s been captivated in a alluring abstraction of clays and awamori. How does the agreement of the adobe dug up from one abode or accession access the appearance of the liquor stored in it? Which actinic elements are amenable for affecting acidity and aroma? How continued is it best to age the liquor? Alike the admirable awamori maker Sakiyama Shuzo has taken a abutting absorption in Lorimer’s work: A appointment led by the admiral of the aggregation comes anniversary year to aftertaste samples. “It gives us a adventitious to analyze addendum in our chase for the best-tasting awamori,” says Lorimer.
A able ceramist: In accession to awamori jars and objets d’art, his ceramics repertoire includes account cups and flasks, tableware, annual vases and tea bowls. | KENGO TARUMI
Awamori is a arresting substance. Unlike added distilled spirits, which abide to complete as continued as they are in the butt but stop crumbling already they’ve been bottled, the liquor keeps crumbling alike in the bottle. Instead of depending on the butt to enhance the acidity as with whiskey, reactions amid the actinic apparatus of the awamori itself abide to accept a crumbling effect, and both balm and acidity bloom further.
“But if you abundance it in adobe jars, it ages three times as fast,” says Lorimer. The ability that awamori improves with age gave acceleration to the custom of authoritative kusu — literally, “old liquor” — added than bristles centuries ago. “Awamori that’s been age-old for three years or added is alleged kusu,” Lorimer explains, “and that absolutely does assume to be the adding band back the acidity becomes conspicuously richer.”
According to analysis allegation Lorimer has acquired from elsewhere, the calcium and magnesium in the adobe are the aboriginal to accept an effect. Then, afterwards about two years, the adamant bliss in to accompany out a sweetness. Still later, the manganese comes into comedy and enhances the aroma.
Putting a face to the name: Paul Lorimer break into a smile in advanced of the handmade nameplate at the access to his ceramics showroom. | KENGO TARUMI
“At this point, some 60 to 70 percent of my all-embracing achievement is pots for crumbling kusu,” Lorimer says. Asked to adapt and present sample appetizers that would go able-bodied with awamori on confined dishes of his own creation, he cautiously broken up some fish, again popped alfresco to aces some herbs and vegetables. From a garden of abundant variety, he alternate with absinthian greens, chōmeisō (“long-life plant”), Japanese yams, Okinawan handama appearance and cilantro.
“I don’t apperceive if I owe it to the awamori or to the herbs, but back advancing to Okinawa, I’ve never had to booty any medicine,” Lorimer marvels. “I’ve been cerebration I would like to construe a book on the herbs of Yaeyama and accept it appear one of these days.”
With assorted interests in things Okinawan to absorb him alongside his ceramics pursuits, Lorimer seems to accept become alike added of an Uchinanchu, as Okinawans alarm themselves, than abounding of the islands’ built-in residents.
The Paul Lorimer Gallery: Shinzato 1074, Motobucho, Kunigami-gun, Okinawa 905-0208; 0980-43-0066. This is the final allotment in a alternation about abreast craftspeople in Okinawa.
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