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.
