泡盛
''Awamori'' (, Okinawan language, Okinawan: , ) is an alcoholic beverage indigenous and unique to Okinawa Prefecture, Okinawa, Japan. It is made from long grain Oryza sativa, indica 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, 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). 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. When served in a restaurant in Okinawa, it will nearly always be accompanied by a conta ...
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