|Kanji in this term|
- awamori, a kind of rice whiskey
- Awamori is an alcoholic beverage indigenous to Okinawa, Japan, also produced somewhat in Kyushu. Much as beer is made by fermenting barley, and whiskey is made by distilling that fermentation, so is sake made by fermenting rice, and awamori is made by distilling that fermentation. Similar to 焼酎 (shōchū), but typically stronger — while shōchū is usually around 24-25% alcohol, traditional awamori is more commonly 30-40%, or even stronger.