Awamori is a distilled spirit unique to Okinawa, fermented with black koji mold. It has a high alcohol content and is often aged into “kusu,” or old liquor. It can be enjoyed on the rocks, with water, or in cocktails.
泡盛 （あわもり / Awamori）
Okinawan distilled spirit
Category
Traditional drink
Main Ingredient
Grains & Noodles
When / How to Eat
Often paired with Okinawan dishes, awamori is enjoyed during meals or as an after-dinner drink. It’s popular at awamori bars and as a souvenir.
Cultural Background
Awamori originated from distillation techniques introduced from Southeast Asia in the 15th century. Today, it is a symbol of Okinawan culture, with aged “kusu” often given as gifts.
Cautions
With high alcohol content, it should be consumed responsibly. Its strong aroma and flavor may require some getting used to.
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