---
title: Ryukyu Moromi Su
slug: ryukyu-moromi-su-0e56e
url: /detay/ryukyu-moromi-su-0e56e
type: article
language: English
entity:
  primary: Ryukyu Moromi Su
  type: article
  categories:
    - name: Gastronomy
      slug: gastronomi
      url: /kategori/gastronomi
    - name: General Knowledge
      slug: genel-kultur
      url: /kategori/genel-kultur
  tags:
    - Ryukyu Moromi Su
author: Nursena Şahin
created_at: 2025-10-25T06:08:53.159629+03:00
updated_at: 2025-11-17T20:48:46.922235+03:00
image: https://cdn.t3pedia.org/media/uploads/2025/10/25/E3ADOhd4Zxy8P3gARRILXbHonxF4Wuzd.webp
---

# Ryukyu Moromi Su

<!-- CONTEXT: KURE Information Cards for "Ryukyu Moromi Su" -->

## KURE Information Cards

![kuhrybLnkbevVhSC6xwbY6d278hCxixo.webp](https://cdn.t3pedia.org/media/uploads/2025/10/25/GoDOMAeUpxYTFV9lXju92e019YRGddco.webp)
*Ryukyu Moromi Su (Generated by Artificial Intelligence)*

| Field | Value |
|-------|-------|
| Applicant Organization | Ryūkyū Moromisu Business Cooperative |
| Production Area | Okinawa Prefecture |
| Class | Processed Foods |
| Geographical Indication Name | Ryukyu Moromi Su |

<!-- CONTEXT: Article Content for "Ryukyu Moromi Su" -->

## Article Content

[Ryukyu Moromi su](/en/detay/ryukyu-moromi-su-c0ede/llms.txt) is an amber-colored, acidic beverage native to Okinawa Prefecture, Japan, and protected by a Geographical Indication (GI). It is produced from a base solution obtained by pressing and filtering the moromi (pulp) residue left over from the production process of Ryukyu Awamori, Okinawa Prefecture's traditional alcoholic beverage. Because its primary acidic component is citric acid, it lacks the pungency and acetic odor of traditional vinegars.

### **History**

The production method for Ryukyu Awamori was transmitted to the Ryukyu Kingdom (present-day Okinawa Prefecture) in the 14th or 15th century, with various theories suggesting its origins in Thailand, other parts of Southeast Asia, or China's Fujian Province. Traditionally, moromi residue was primarily used as pig feed or field fertilizer. The first Ryukyu Moromi su product was released in 1973. This product was made by pressing and filtering moromi residue and mixing the base solution with brown sugar. Ryukyu Moromi su production in Okinawa Prefecture has continued uninterrupted for 43 years.

[YouTube Video](https://www.youtube.com/watch?v=dfV3b1qvsmY)
*About Ryukyu Moromi Su (地理的表示産品情報発信サイト)*

### **Production Process and Composition**

Ryukyu Moromi su is produced by pressing and filtering the "Ryukyu Awamori moromi residue" to create an undiluted base solution. The product consists of this undiluted base solution or blends to which ingredients such as flavorings, fruit juice, or herbal extracts extracts are added. However, in the case of a blended product, the undiluted base solution must constitute more than 75% of the final product's gross weight. All production stages take place in Okinawa Prefecture. Because Okinawa's year-round mild and humid subtropical climate poses a risk of undesirable bacterial growth during brewing, black koji mold is used in Awamori production to prevent this; this tradition has been inherited in Ryukyu Moromi su production.

### **Geographical Indication Information (GI)**

Ryukyu Moromi su is registered as a Geographical Indication (GI) in Japan. The protection date is November 10, 2017. The production area is designated as Okinawa Prefecture. The applicant institution is the Ryūkyū Moromisu Business Cooperative.

<!-- CONTEXT: Academic Sources and References for "Ryukyu Moromi Su" -->

## Academic Sources and References

1. Information Website on Japan Geographical Indications. “Ryukyu Moromi Su.” Information Website on Japan Geographical Indications. Accessed: October 23, 2025. https://pd.jgic.jp/en/register/entry/44.html.
2. 地理的表示産品情報発信サイト. " 44 Ryukyu Moromi Su." YouTube. Accessed: October 23, 2025. https://www.youtube.com/watch?v=dfV3b1qvsmY.