Awamori

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 long grain indica rice, and is not a direct product of brewing (like sake) but of distillation (like shōchū). The majority of Aamui made today uses indica rice imported from Thailand, as the local production is largely insufficient to meet domestic demand, which has risen considerably in recent years.

Awamori is typically 60–86 proof (30–43% alcohol), although export brands (including brands shipped to mainland Japan) are increasingly 50 proof (25% alcohol). Some styles (notably hanadaki (Japanese:hanazake)) are 120 proof (60%) and are flammable. Aamui is aged in traditional clay pots to improve its flavor and mellowness.

The most popular way to drink aamui 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. Aamui can also be drunk straight, on the rocks, and in cocktails. Traditionally, aamui 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 sima-jaki (Japanese: 島酒, romanized: shima-zake, lit. '"island sake"'), or shima for short.

In general, the price of awamori increases with the beverage's age.

Kōrēgusu (Okinawan: Kooreegusu) 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.