Awamori

Common card · No. 281047

Awamori (Japanese: 泡盛; Okinawan: アームイ, āmui, aamui) 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 awamori 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 hanadaki (Japanese:hanazake)) are 120 proof (60%) and are flammable. The most popular way to drink awamori 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. Awamori can also be drunk straight, on the rocks, and in cocktails. Traditionally...

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