Editing Awamori

{{Short description|Distilled alcoholic beverage from Okinawa}}
{{refimprove|date=October 2011}}
{{Italic title|reason=[[:Category:Japanese words and phrases]]}}
[[Image:Various Awamori bottles by jetalone in Ginza, Tokyo.jpg|thumb|right|A Various brands of awamori  displayed in a shop]]
[[Image:Habu liqueur, awamori flavoured with snakes and herbs.jpg|thumb|right|''[[Habushu]]'', a version of ''awamori'' bottled with ''habu'' vipers]]
'''''Awamori''''' ({{lang|ja|[[wikt:泡盛|泡盛]]}}, [[Okinawan language|Okinawan]]: {{lang|ryu|アームイ}}, {{Transliteration|ryu|āmui}}) is an [[alcoholic beverage]] indigenous and unique to [[Okinawa Prefecture|Okinawa]], [[Japan]]. It is made from long grain [[Oryza sativa|indica rice]],<ref>{{cite book|last1=Pellegrini|first1=Christopher|title=The Shochu Handbook – An Introduction to Japan's Indigenous Distilled Drink|date=July 22, 2014|publisher=Telemachus Press|isbn=978-1940745282|page=21}}</ref> 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]], as the local production is largely insufficient to meet domestic demand, which has risen considerably in recent years.

''Awamori'' is typically 60–86 [[proof (alcohol)|proof]] (30–43% alcohol), although "export" brands (including brands shipped to mainland Japan) are increasingly 50 proof (25% alcohol).<ref>{{cite web|url=http://kampai.us/shochu/shochu-reviews/awamori-scores|title=Awamori - Kampai!}}</ref> Some styles (notably ''[[#Hanazake|hanazake]]'') are 120 proof (60%) and are flammable.  ''Awamori'' is aged in traditional clay pots to improve its flavor and mellowness.

The most popular way to drink ''awamori'' is with water and ice.<ref>{{cite book|last1=Pellegrini|first1=Christopher|title=The Shochu Handbook – An Introduction to Japan's Indigenous Distilled Drink|date=July 22, 2014|publisher=Telemachus Press|isbn=978-1940745282|page=67}}</ref> 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 [[cocktail]]s. Traditionally, ''awamori'' 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 {{Nihongo|"island sake"|島酒|shima-zake}}, or ''shima'' for short.

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

''[[Kōrēgusu]]'' is a type of [[hot sauce]] made of [[Chili pepper|chilli]]s infused in ''awamori'' and is a popular condiment to Okinawan dishes such as [[Okinawa soba]].

In December 2024, [[UNESCO]] added knowledge and traditional techniques used for making sake, awamori and shochu to its [[Intangible cultural heritage|Intangible Cultural Heritage]] list.<ref>{{Cite web |date=20 January 2025 |title=Traditional Japanese Brewing Recognized by UNESCO |url=https://www3.nhk.or.jp/nhkworld/en/shows/2097065/ |access-date=14 February 2025 |website=NHK WORLD |language=en}}</ref><ref>{{Cite web |last= |first= |date=5 December 2025 |title=Japan sake-brewing added to UNESCO intangible heritage |url=https://english.kyodonews.net/news/2024/12/82a318eeb009-japan-sake-brewing-added-to-unesco-intangible-heritage.html |access-date=14 February 2025 |website=Kyodo News+}}</ref> 

Awamori is the oldest distilled alcoholic drink in Japan, and is believed to predate shochu.<ref name=":2">{{Cite web |title=Awamori: Okinawa’s Iconic Spirit |url=https://visitokinawajapan.com/discover/food-and-longevity/awamori-okinawa-spirit/ |access-date=14 February 2025 |website=Visit Okinawa Japan {{!}} Official Okinawa Travel Guide |language=}}</ref><ref>{{Cite web |title=日本の酒・本格焼酎と泡盛 |url=https://www.japansake.or.jp/honkaku/feeling/awamori.html |access-date=14 February 2025 |website=www.japansake.or.jp |language=Japanese}}</ref> 

==History==
[[File:Awamori at Miyakojima01s3s4500.jpg|thumb|Bottled ''awamori'' displayed in a shop]]
''Awamori'' owes its existence to Okinawa's trading history. It originates from the Thai drink ''[[lao khao]]''.<ref name=Nakasone>{{cite book|last=Nakasone|first=Ronald Y.|title=Okinawan diaspora|year=2002|publisher=University of Hawaii Press}}</ref> The technique of distilling reached [[Ryukyu Kingdom]], today's Okinawa,<ref name=":1">{{Cite web |title=Tracing the Roots of Awamori |url=https://visitokinawajapan.com/travel-inspiration/the-roots-of-awamori/ |access-date=2025-02-14 |website=Visit Okinawa Japan {{!}} Official Okinawa Travel Guide |language=}}</ref> 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. All ''awamori'' is made from Thai (''[[indica rice|indica]]'') rice. 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 [[Aspergillus oryzae|koji]] mold.<ref name=Nakasone/> From the 15th to 19th century, ''awamori'' was sent as a tribute to Okinawa's powerful neighbors, to the [[shogun]] during the [[Edo period]], and was served to show hospitality to envoys from China.<ref name=":2" /> Strict control for the production and sale of awamori was implemented by the Ryukyu government, which only allowed the upper classes consumption and serving overseas dignitaries,<ref name=":1" /> including Commodore [[Matthew C. Perry]].<ref>{{Cite web |title=Entertaining Honored Guests |url=https://www.mlit.go.jp/tagengo-db/common/001561783.pdf |website=mlit.go.jp}}</ref><ref>{{Cite web |last=Hagio |first=Toshiaki |date=31 March 2016 |title=泡盛今昔 |url=https://www.isc.senshu-u.ac.jp/~thb0309/OishiiOkinawa/awamorikonjaku0329.pdf |access-date=14 February 2025 |website=isc.senshu-u.ac.jp |pages=14, 29 |language=Japanese}}</ref><ref>{{Cite web |last= |date=6 December 2024 |title=ペリー提督一行も味わった泡盛「醸造古く、まろやか」酒宴の記述 ユネスコ無形遺産登録 |url=https://ryukyushimpo.jp/news/culture/entry-3727735.html |access-date=2025-02-14 |website=Ryukyu Shimpo |language=ja}}</ref>

Before April 1983, ''awamori'' was labelled as a second class ''shochu''; it is now labelled as "authentic ''awamori''".

In 2017,<ref>{{Cite web|url=http://english.ryukyushimpo.jp/2017/01/14/26317/|title=3 Okinawan liquor makers hold strategy meeting with foreign marketing specialists to develop the "Awamori Brand"|website=Ryukyu Shimpo - Okinawa, Japanese newspaper, local news|language=en-US|access-date=2019-08-26}}</ref> facing declining sales in the home market, three of Okinawa's prominent ''awamori'' distilleries combined their efforts to introduce ''awamori'' to overseas markets, specifically to the US and Europe.<ref>{{Cite news|url=https://www.japantimes.co.jp/news/2018/10/12/national/public-private-sectors-push-revive-okinawas-struggling-awamori-industry/|title=Public and private sectors push to revive Okinawa's struggling awamori industry|date=2018-10-12|work=The Japan Times Online|access-date=2019-08-26|language=en-US|issn=0447-5763}}</ref> The product, branded Ryukyu 1429, made its UK debut in June 2019.<ref>{{Cite web|url=https://www.nippon.com/en/news/yjj2019070201379/japanese-awamori-spirits-draw-attention-at-london-show.html|title=Japanese Awamori Spirits Draw Attention at London Show|date=2019-07-02|website=nippon.com|language=en|access-date=2019-08-26|archive-date=2020-11-16|archive-url=https://web.archive.org/web/20201116151242/https://www.nippon.com/en/news/yjj2019070201379/japanese-awamori-spirits-draw-attention-at-london-show.html|url-status=dead}}</ref>

==Production==
Although ''awamori'' is a distilled rice liquor, it differs from Japanese ''[[Shōchū|shochu]]'' in several ways. ''Awamori'' is made in a single fermentation while ''shochu'' usually uses two fermentations. Furthermore, ''awamori'' uses Thai-style, long-grained [[Indica rice|Indica]] crushed rice rather than the short-grained [[Japanese rice|Japonica]] usually used in ''shochu'' production.<ref>{{Cite book|title=Drinking Japan : a guide to Japan's best drinks and drinking establishments|last1=Chris.|first1=Bunting|last2=クリス・バンティング.|date=2011|publisher=Tuttle Pub|isbn=9784805310540|location=Tokyo|oclc=654312874}}</ref> 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.<ref name="futagami">{{cite web|url=https://academic.oup.com/bbb/article/86/5/574/6541844|archive-url=https://web.archive.org/web/20230409115821/https://academic.oup.com/bbb/article/86/5/574/6541844|title=The white koji fungus Aspergillus luchuensis mut. kawachii. Bioscience, Biotechnology, and Biochemistry, Volume 86, Issue 5|author=Taiki Futagami|pages=574–584|publisher= Japan Society for Bioscience, Biotechnology, and Agrochemistry|archive-date=9 April 2023|access-date=9 April 2023}}</ref>

==''Kusu''==
[[Image:Taragawa Cellar.jpg|thumb|right|Already purchased Awamori maturing in the purposely constructed cellar at Taragawa distillery, [[Miyako-jima]], Okinawa]]
When ''awamori'' is aged for three years or more, it is called {{nihongo|''kusu''|古酒|| "old liquor"}}. This pronunciation, which derives from [[Okinawan language|Okinawan]], is unique to ''awamori''; elsewhere in Japan, the word is pronounced "''koshu''" and refers to aged ''sake''.<ref>{{cite web |url=http://sake-world.com//?s=awamori |author=John Gauntner |publisher=Sake World |title=Shochu & Awamori |year=2004 |access-date=2016-11-06| archive-url= https://web.archive.org/web/20101129065113/http://sake-world.com/html/shochu-awamori.html| archive-date= 29 November 2010 | url-status= live}}</ref> 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. ''Awamori'' 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.<ref>{{Cite web |title=沖縄で現存する最古１５０年物の泡盛古酒を訪ねた |url=https://ryukyushimpo.jp/style/article/entry-793755.html |access-date=2022-06-27 |website=琉球新報 Style |language=ja}}</ref> However, the Shikina Distillery in [[Shuri, Okinawa|Shuri]] own 100- and 150-year old ''kusu'' which are thought to be to be the oldest surviving.<ref>{{Cite web |title=沖縄最古の泡盛 |url=http://www.shikinashuzo.com/old/ |access-date=2022-06-27 |website=沖縄泡盛酒造所 有限会社 識名酒造 - 古風味豊かな琉球泡盛「時雨」・「歓」 |language=ja}}</ref> There are ongoing attempts to once again produce 200- and 300- year old ''kusu.''<ref>{{Cite web |title=古酒とは {{!}} 古酒は沖縄の宝 {{!}} 現存する最古の古酒は？ |url=https://okinawa-awamori.or.jp/kusu/heirloom/oldest/Array |access-date=2022-06-27 |website=琉球泡盛 |language=ja-JP }}{{Dead link|date=September 2023 |bot=InternetArchiveBot |fix-attempted=yes }}</ref>

==''Hanazake''==
On [[Yonaguni]], Japan's westernmost island, the three distilleries of Donan, Yonaguni and Maifuna produce a variant of ''awamori'' called {{nihongo||花酒|hanazake}}, lit. "flower liquor", which has an alcohol content of 60%.  Originally intended for religious ceremonies, ''hanazake'' is traditionally consumed straight.

==Etymology==
The earliest known use of the term {{Nihongo|2=泡盛|3=awamori}} is in a 1671 record of a gift from [[Shō Tei|King Shō Tei]] of the [[Ryukyu Kingdom]] to the fourth ''[[shōgun]]'', [[Tokugawa Ietsuna]]. Awamori was sent as a gift to the [[Shogun|shogunate]] prior to 1671, but it was recorded as [[shōchū]] (焼酒 or 焼酎) in earlier records.<ref name=":0">{{Cite web |title=泡盛とは {{!}} 泡盛基礎知識 {{!}} 泡盛の名前の由来 |url=https://okinawa-awamori.or.jp/awamori/knowledge/name/ |access-date=2022-06-27 |website=琉球泡盛 |language=ja-JP}}</ref>

Several explanations exist for the etymology of the word ''awamori''. The Okinawan historian [[Iha Fuyū]] believed that the name derives from the word for {{Nihongo|[[millet]]|粟|awa}}, compounded with a verb-derived noun meaning {{Nihongo|"heaped amount; serving"|盛り|mori}}. On this theory, the word was recorded incorrectly with the first character as {{Nihongo|"bubble, foam"|泡|awa}} rather than the character for {{Nihongo|millet|粟|awa}}. Millet was a raw material used to make ''awamori'' at the time that the word was first used.<ref name=":0" />
<!-- I thought I'd read recently that some varieties of ''awamori'' are still made from millet today?  Also, different pitch accents: ''awa'' "bubble" has a downstep after the second mora, while ''awa'' "millet" has a downstep after the first mora. -->

Another hypothesis is that the name comes from a method that was used in the past for assessing the quality of distilled liquors. This method was to slowly pour the liquor from a small bowl held in one hand into an empty bowl held in the other hand about one foot below. The desired result was for a large number of small {{nihongo|bubbles |泡|awa}} to {{nihongo|rise and swell|盛|mori}} in the lower bowl as the liquor is poured into it. Longer-lasting bubbles were also seen as desirable.<ref name=":0" /><!-- Curious about this - this is indeed what the source seems to say, however, as alcohol content in a distillate increases, bubbles take less and less time to clear: as such, longer-lasting bubbles indicate a weaker [lower-alcohol] distillate, which is usually not a good thing for a liquor like awamori that is supposed to be strong. -->

==See also==
{{portal|Drink}}
* [[Habushu]]
* [[List of rice beverages]]

== Notes ==
{{reflist}}

== References ==
* Okinawa Prefectural Government, "Awamori", Okinawa: Cultural Promotion Division, Okinawa Tourism and Cultural Affairs Bureau, 1996.

== External links ==
* [https://www.sippingliquor.com/what-is-awamori What is Awamori?] {{Webarchive|url=https://web.archive.org/web/20190221000131/https://www.sippingliquor.com/what-is-awamori/ |date=2019-02-21 }}
*[https://www.ryukyu1429.com RYUKYU1429 Awamori] {{Webarchive|url=https://web.archive.org/web/20220615024820/https://ryukyu1429.com/ |date=2022-06-15 }}
{{Commons category|Awamori}}

{{Japanese food and drink}}
{{Alcoholic beverages}}
{{Rice drinks}}
{{Authority control}}

[[Category:Rice drinks]]
[[Category:Japanese distilled drinks]]
[[Category:Okinawan cuisine]]
[[Category:Japanese drinks]]