thumb|right|A Various brands of awamori displayed in a shop
thumb|right|[[Habushu, a version of awamori bottled with habu vipers]]
Awamori (; , ) is an alcoholic beverage indigenous and unique to the Ryukyuan cuisine of Okinawa Prefecture, Japan. It is made from rice and is not a direct product of brewing (like sake) but of distillation (like shōchū). The majority of made today uses indica rice imported from Thailand due to its ease of koji production and alcohol yield, the production of awamori made from rice grown in Okinawa has been increasing in recent years.
Awamori is typically 60–86 proof (30–43% alcohol), although export brands (including brands shipped to mainland Japan) are often 50 proof (25% alcohol). Some styles (notably ) are 120 proof (60%) and are flammable.
The most popular way to drink in Okinawa is with water and ice. When served in a restaurant in Okinawa, it will nearly always be accompanied by a container of ice and carafe of water. can also be drunk straight, on the rocks, and in cocktails. Traditionally, was served in a kara-kara, a small earthen vessel with a small clay marble inside. The marble would make a distinctive "kara-kara" sound to let people know the vessel was empty. These vessels are still found in Okinawa, but the clay marbles are often absent.
Another name for awamori used in Okinawa is (), or shima for short.
is aged in traditional clay pots to improve its flavor and mellowness. In general, the price of awamori increases with the beverage's age.
Kōrēgusu () is a type of hot sauce made of chillis infused in awamori and is a popular condiment to Okinawan dishes such as suba.
In December 2024, UNESCO added knowledge and traditional techniques used for making sake, aamui and shochu to its Intangible Cultural Heritage list.
Awamori is the oldest distilled alcoholic drink in Japan, it is believed to predate sochu.
History
thumb|Bottled displayed in a shop
Awamori owes its existence to Okinawa's trading history. It originates from the Thai drink lao khao. The technique of distilling reached Ryukyu Kingdom, today's Okinawa, from the Ayutthaya Kingdom (roughly present-day Thailand) in the 15th century, a time when Okinawa served as a major trading intermediary between Southeast Asia, China, and Japan. The Okinawans refined the distillation process, incorporating techniques from nearby countries, making it more suitable for the subtropical climate and incorporating the unique local black koji mold.
Since Okinawa's return to Japan in 1972, had been labelled as "second class shochu (焼酎乙類)," but from April 1983, awamori was allowed to be labelled as "authentic (本場泡盛)." Furthermore, in June 1995, "Ryukyu" was registered as a geographical indication (GI) for distilled spirits by the National Tax Agency of Japan, and since 2004, awamori produced in Okinawa has been labeled "Ryukyu Awamori."
In 2017, facing declining sales in the home market, three of Okinawa's prominent distilleries combined their efforts to introduce to overseas markets, specifically to the US and Europe. The product, branded Ryukyu 1429, made its UK debut in June 2019.
Production
Although awamori is a distilled rice spirit, it differs from Japanese shochu in several ways. Awamori is made in a single fermentation of koji while shochu is usually made by two-step fermentation of koji and main ingredients such as sweet potatoes, barley and rice. Furthermore, awaori uses Thai-style, long-grained indica rice rather than the short-grained japonica usually used in shochu production. Finally, awamori exclusively uses black koji mold (Aspergillus luchuensis) indigenous to Okinawa, while Japanese shochu uses white (A. luchuensis var. kawachii), black (Aspergillus awamori), and yellow (Aspergillus oryzae) koji molds.
Kusju
thumb|right|Already purchased aamui maturing in the purposely constructed cellar at Taragawa distillery, [[Miyako-jima, Okinawa]]
When is aged for three years or more, it is called , . This pronunciation, which derives from Okinawan, is unique to awamori; elsewhere in Japan, the word is pronounced "" and refers to aged . Legally, in order to earn the designation "kusu", the awamori must be aged for a minimum of three years. If a specific age is noted, then all of the contents must be of at least that age. is aged underground in constant cool temperatures in clay pots or vases. Containers of awamori can be found in the caves of Okinawa.
Before the Battle of Okinawa during World War II, 200- and even 300-year-old kusu existed, but most of the oldest kusu were lost in the battle. However, the Shikina Distillery in Shuri owns 100- and 150-year-old which are thought to be the oldest surviving. There are ongoing attempts to once again produce 200- and 300-year-old
.
On Yonaguni, Ryukyu Islands' westernmost island, the three distilleries of Donan, Yonaguni and Maifuna produce a variant of called (, <small>romanized :</small> hanadaki), lit. "flower liquor", which has an alcohol content of 60%. Originally intended for religious ceremonies, is traditionally consumed straight.
Etymology
The earliest known use of the term is in a 1671 record of a gift from of the Ryukyu Kingdom to the fourth shōgun, Tokugawa Ietsuna. Awamori was sent as a gift to the shogunate prior to 1671, but it was recorded as shōchū (焼酒 or 焼酎) in earlier records.
Several explanations exist for the etymology of the word awamori. The Okinawan historian Iha Fuyū believed that the name derives from the word for , compounded with a verb-derived noun meaning . On this theory, the word was recorded incorrectly with the first character as rather than the character for . Millet was a raw material used to make awamori at the time that the word was first used.