泡盛
Japanese edit
Kanji in this term | |
---|---|
泡 | 盛 |
あわ Grade: S |
もり Grade: 6 |
kun’yomi |
Etymology edit
Originally a compound of 粟 (awa, “millet”) + 盛り (mori, “lots of, pile of, ample portion of”). Awamori was originally made primarily from millet.[1]
The current spelling using 泡 (“bubble”) for the awa portion is an example of ateji (当て字), possibly reflecting the change in ingredients from millet to rice.
Pronunciation edit
- (Tokyo) あわもり [àwáꜜmòrì] (Nakadaka – [2])[2]
- (Tokyo) あわもり [àwámórí] (Heiban – [0])[2]
- IPA(key): [a̠ɰᵝa̠mo̞ɾʲi]
Noun edit
- a kind of strong rice whiskey from Okinawa
- 2024 June 14 (last accessed), Okinawa prefecture sake brewing association, “Awamori tte, donna o-sake?”, in Okinawa awamori[1], archived from the original on 12 August 2018:
- 泡盛の大きな特徴は次の 4点といえます。⒈原料に米を使用する。⒉黒麹菌を用いる。⒊仕込みは 1回だけの全麹仕込みである。⒋単式蒸留機で蒸留する。
- Awamori no ōkina tokuchō wa tsugi no yon-ten to iemasu. Ichi Genryō ni kome o shiyō suru. Ni Kurokōjikin o mochīru. San Shikomi wa ikkai dake no zen kōji shikomi dearu. Yon Tanshiki jōryū ki de jōryū suru.
- Awamori can be said to have the following four major traits. 1. Uses rice as the main ingredient. 2. Uses black kōji [Aspergillus niger]. 3. All ingredients are prepared at once. 4. Distilled by simple distillation.
- 泡盛の大きな特徴は次の 4点といえます。⒈原料に米を使用する。⒉黒麹菌を用いる。⒊仕込みは 1回だけの全麹仕込みである。⒋単式蒸留機で蒸留する。
Descendants edit
- 泡盛升麻 (awamori shōma)
- 泡盛草 (awamorisō)
- 泡盛鯛 (awamoridai)
Descendants edit
- → English: awamori
See also edit
Proper noun edit
- (historical, colloquial) Satsuma Domain (as it had claims in the Okinawa region)
References edit
Okinawan edit
Kanji in this term | |
---|---|
泡 | 盛 |
あー Grade: S |
むい Grade: 6 |
kun’yomi |
Etymology edit
Cognate with Japanese 泡盛 (awamori). (Can this(+) etymology be sourced?)
Pronunciation edit
Noun edit
泡盛 (āmui)
See also edit
- 古酒 (kūsu)