Awamori (泡盛) is an alcoholic beverage indigenous to and unique to Okinawa, Japan. It is distilled from rice, not brewed. It is similar to shochu (a distilled alcoholic beverage from mainland Japan), but made from Indica instead of Japonica rice. When awamori is aged for three years or more, it is called kūsū (古酒). Awamori is aged underground in constant cool temperatures in clay pots or vases. Awamori may be marketed as such when over 50% of the beverage being sold is of sufficient age. In general usage, alcohol (from Arabic al-khwl الكØول, or al-ghawl الغول) refers almost always to ethanol, also known as grain alcohol, and often to any beverage that contains ethanol (see alcoholic beverage). ... This article is about the prefecture. ... Strathisla whisky distillery in Keith, Scotland Distillation is a means of separating liquids through differences in their boiling points. ... Species References ITIS 41975 2002-09-22 Rice (genus Oryza) is a plant of the grass family which is a dietary staple of more than half of the worlds human population. ... The Brewer, designed and engraved, in the Sixteenth. ... ShÅchÅ« (焼酎; lit. ... Indica is the Greek name for India, and also the title of Megasthenes account of his travels in India as ambassador in Chandragupta Mauryas court It is also the name of a car sold by the Indian company TATA Engineering and Locomotive Company. ...
As of early 2005, awamori sells for between 350 yen per cup and 50,000 yen for an aged clay vase; generally, the greater its age, the higher is its value. A 1,000 yen note, featuring the portrait of Natsume Soseki. ...
ShÅchÅ« (焼酎; lit. ... Sake barrels at Itsukushima Shrine Sake (é…’; pronounced IPA: SAH-KEH in Japanese, but often IPA: SAH-ki by English speakers) is a Japanese alcoholic beverage, brewed from rice. ...
The traditions and methods of Awamori originally came in from Thailand (although with influences from the south, from Indonesia and Taiwan, and from the north, from China and Korea it is said), and awamori was actually the very first distilled beverage in what is now Japan.
Awamori was meant to be aged, and aged for a long time.
But the traditional method of aging awamori, known as "shitsugi," is very curious and does not boast a high degree of repeatability.
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