Awamori is a distilled spirit unique to Okinawa, made from Thai rice (indica rice) saccharified and fermented using black koji mold (Aspergillus awamori), then distilled in a pot still.
The distillation technique is said to have arrived from Siam (modern-day Thailand) around the 14th century, developing uniquely to suit Okinawa's climate. During the Ryukyu Kingdom era, production was managed by the royal government with Shuri as the center.
The characteristic black koji mold generates abundant citric acid, enabling stable fermentation without spoilage even in the hot southern climate. This black koji later came to be used in shochu production on the Japanese mainland too.
Among all awamori, "kusu" (vintage awamori) is particularly prized. Any awamori aged for 3 or more years qualifies as kusu, with flavor and aroma deepening with extended storage. Many Okinawan families treasure heirloom kusu passed down through generations.
Today, 47 distilleries operate in Okinawa Prefecture, each producing distinctive awamori. Various brands can be purchased at Kokusai Street and Makishi Market in Naha.
