Awamori

Awamori is a traditional Japanese distilled spirit that is made from rice and is similar to shochu. However, while shochu is made from a variety of ingredients, such as sweet potatoes, barley, or brown sugar, awamori is made only from rice. It is produced in the southern Japanese island of Okinawa and is considered a regional specialty. The production process of awamori is similar to that of other distilled spirits, it starts with the fermentation of the rice, and then distillation. The rice used for awamori is typically a long-grain variety known as "indica" rice which is grown in Okinawa and it's characterized by its high starch content. Awamori is typically stronger than shochu, with an alcohol content that ranges from 30% to 40% alcohol by volume (ABV). It is typically enjoyed neat or on the rocks, but it is also often mixed with water or other ingredients to create a variety of cocktails. Awamori is also paired with traditional Okinawan food, such as goya (bitter melon) and tofu. Similar to shochu and sake, Awamori is aged, the aging process can vary from a few months to several years, which can affect the final flavor of the spirit. Awamori that is aged for a longer period is considered to be of higher quality and it's usually more expensive. Awamori is considered a traditional and unique Japanese spirit and it's gaining popularity both in Japan and internationally.