"The composition of the clay in the pot has a huge effect on the flavor of the awamori," says Paul Lorimer, holding forth with enthusiasm about Okinawa's unique distilled rice liquor, which is aged in clay pots. Lorimer is a ceramic artist living in Nanjo, Okinawa.

Discussing storage and aging, he goes on, "It's pretty amazing, actually, that the awamori might develop a very pleasing aroma but still not taste very good. Or vice versa, it might taste fine but lack aroma — all because of differences in the clay. For example, clays from southern Okinawa contain more calcium, which makes them highly suitable for ceramics work, but if used for awamori jars, they tend to instill a metallic flavor. So I prefer clays from the north, which are better for bringing out the sweetness."

Lorimer originally hails from New Zealand. Having always been fond of making things with his hands, he apprenticed himself to well-known local potter Barry Brickell at the age of 19. But Lorimer also loved the ocean and traveling, so he took time off from the pottery workshop to crew on sailboats and visit other countries. Eventually, his interest in Ko-Bizen (Old Bizen) pottery led to an extended stay in Japan so he could study ceramics in Okayama. His memories of tropical seas beckoned, and he visited Okinawa 3½ years later on what he intended to be just a short bicycle tour of Ishigaki Island.