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Awamori (泡盛, Okinawan: アームイ, 'āmui) is an alcoholic beverage indigenous and unique to Okinawa, Japan. It is made from long grain indica rice,^[1] and is not a direct product of brewing (like sake) but of distillation (like shōchū). The majority of awamori made today uses indica rice imported from Thailand, as the local production is largely insufficient to meet domestic demand, which has risen considerably in recent years.

Awamori is typically 60–86 proof (30–43% alcohol), although "export" brands (including brands shipped to mainland Japan) are increasingly 50 proof (25% alcohol).^[2] Some styles (notably hanazake) are 120 proof (60%) and are flammable. Awamori is aged in traditional clay pots to improve its flavor and mellowness.

The most popular way to drink awamori is with water and ice.^[3] When served in a restaurant in Okinawa, it will nearly always be accompanied by a container of ice and carafe of water. Awamori can also be drunk straight, on the rocks, and in cocktails. Traditionally, awamori was served in a kara-kara, a small earthen vessel with a small clay marble inside. The marble would make a distinctive "kara-kara" sound to let people know the vessel was empty. These vessels are still found in Okinawa, but the clay marbles are often absent.

Another name for awamori used in Okinawa is "island sake" (島酒, shima-zake), or shima for short.

In general, the price of awamori increases with the beverage's age.

Kōrēgusu is a type of hot sauce made of chillis infused in awamori and is a popular condiment to Okinawan dishes such as Okinawa soba.

History[edit]

Awamori owes its existence to Okinawa's trading history. It originates from the Thai drink lao khao.^[4] The technique of distilling reached Okinawa from the Ayutthaya Kingdom (roughly present-day Thailand) in the 15th century, a time when Okinawa served as a major trading intermediary between Southeast Asia, China, and Japan. All awamori is made from Thai (indica) rice. The Okinawans refined the distillation process, incorporating techniques from nearby countries, making it more suitable for the subtropical climate and incorporating the unique local black koji mold.^[4] From the 15th to 19th century, awamori was sent as a tribute to Okinawa's powerful neighbors, China and Japan.

Before April 1983, awamori was labelled as a second class shochu; it is now labelled as "authentic awamori".

In 2017,^[5] facing declining sales in the home market, three of Okinawa's prominent awamori distilleries combined their efforts to introduce awamori to overseas markets, specifically to the US and Europe.^[6] The product, branded Ryukyu 1429, made its UK debut in June 2019.^[7]

Production[edit]

Although awamori is a distilled rice liquor, it differs from Japanese shochu in several ways. Awamori is made in a single fermentation while shochu usually uses two fermentations. Furthermore, awamori uses Thai-style, long-grained Indica crushed rice rather than the short-grained Japonica usually used in shochu production.^[8] Finally, awamori exclusively uses black koji mold (Aspergillus luchuensis) indigenous to Okinawa, while Japanese shochu uses white (aspergillus kawachii), black, and yellow (Aspergillus oryzae) koji molds.^[9]

Kusu[edit]

When awamori is aged for three years or more, it is called kusu (古酒, "old liquor"). This pronunciation, which derives from Okinawan, is unique to awamori; elsewhere in Japan, the word is pronounced "koshu" and refers to aged sake.^[10] Legally, in order to earn the designation "kusu", the awamori must be aged for a minimum of three years. If a specific age is noted, then all of the contents must be of at least that age. Awamori is aged underground in constant cool temperatures in clay pots or vases. Containers of awamori can be found in the caves of Okinawa.

Before the Battle of Okinawa during World War II, 200- and even 300-year-old kusu existed, but most of the oldest kusu were lost in the battle.^[11] However, the Shikina Distillery in Shuri own 100- and 150-year old kusu which are thought to be to be the oldest surviving.^[12] There are ongoing attempts to once again produce 200- and 300- year old kusu.^[13]

Hanazake[edit]

On Yonaguni, Japan's westernmost island, the three distilleries of Donan, Yonaguni and Maifuna produce a variant of awamori called hanazake (花酒), lit. "flower liquor", which has an alcohol content of 60%. Originally intended for religious ceremonies, hanazake is traditionally consumed straight.

Etymology[edit]

The earliest known use of the term awamori (泡盛) is in a 1671 record of a gift from King Shō Tei of the Ryukyu Kingdom to the fourth shōgun, Tokugawa Ietsuna. Awamori was sent as a gift to the shogunate prior to 1671, but it was recorded as shōchū (焼酒 or 焼酎) in earlier records.^[14]

Several explanations exist for the etymology of the word awamori. The Okinawan historian Iha Fuyū believed that the name derives from the word for millet (粟, awa), compounded with a verb-derived noun meaning "heaped amount; serving" (盛り, mori). On this theory, the word was recorded incorrectly with the first character as "bubble, foam" (泡, awa) rather than the character for millet (粟, awa). Millet was a raw material used to make awamori at the time that the word was first used.^[14]

Another hypothesis is that the name comes from a method that was used in the past for assessing the quality of distilled liquors. This method was to slowly pour the liquor from a small bowl held in one hand into an empty bowl held in the other hand about one foot below. The desired result was for a large number of small bubbles (泡, awa) to rise and swell (盛, mori) in the lower bowl as the liquor is poured into it. Longer-lasting bubbles were also seen as desirable.^[14]

Notes[edit]

^ Pellegrini, Christopher (July 22, 2014). The Shochu Handbook – An Introduction to Japan's Indigenous Distilled Drink. Telemachus Press. p. 21. ISBN 978-1940745282.
^ "Awamori - Kampai!".
^ Pellegrini, Christopher (July 22, 2014). The Shochu Handbook – An Introduction to Japan's Indigenous Distilled Drink. Telemachus Press. p. 67. ISBN 978-1940745282.
^ ^a ^b Nakasone, Ronald Y. (2002). Okinawan diaspora. University of Hawaii Press.
^ "3 Okinawan liquor makers hold strategy meeting with foreign marketing specialists to develop the "Awamori Brand"". Ryukyu Shimpo - Okinawa, Japanese newspaper, local news. Retrieved 2019-08-26.
^ "Public and private sectors push to revive Okinawa's struggling awamori industry". The Japan Times Online. 2018-10-12. ISSN 0447-5763. Retrieved 2019-08-26.
^ "Japanese Awamori Spirits Draw Attention at London Show". nippon.com. 2019-07-02. Archived from the original on 2020-11-16. Retrieved 2019-08-26.
^ Chris., Bunting; クリス・バンティング. (2011). Drinking Japan : a guide to Japan's best drinks and drinking establishments. Tokyo: Tuttle Pub. ISBN 9784805310540. OCLC 654312874.
^ Taiki Futagami. "The white koji fungus Aspergillus luchuensis mut. kawachii. Bioscience, Biotechnology, and Biochemistry, Volume 86, Issue 5". Japan Society for Bioscience, Biotechnology, and Agrochemistry. pp. 574–584. Archived from the original on 9 April 2023. Retrieved 9 April 2023.
^ John Gauntner (2004). "Shochu & Awamori". Sake World. Archived from the original on 29 November 2010. Retrieved 2016-11-06.
^ "沖縄で現存する最古１５０年物の泡盛古酒を訪ねた". 琉球新報 Style (in Japanese). Retrieved 2022-06-27.
^ "沖縄最古の泡盛". 沖縄泡盛酒造所有限会社識名酒造 - 古風味豊かな琉球泡盛「時雨」・「歓」 (in Japanese). Retrieved 2022-06-27.
^ "古酒とは | 古酒は沖縄の宝 | 現存する最古の古酒は？". 琉球泡盛 (in Japanese). Retrieved 2022-06-27.^{[permanent dead link]}
^ ^a ^b ^c "泡盛とは | 泡盛基礎知識 | 泡盛の名前の由来". 琉球泡盛 (in Japanese). Retrieved 2022-06-27.

References[edit]

Okinawa Prefectural Government, "Awamori", Okinawa: Cultural Promotion Division, Okinawa Tourism and Cultural Affairs Bureau, 1996.

External links[edit]

What is Awamori? Archived 2019-02-21 at the Wayback Machine
RYUKYU1429 Awamori Archived 2022-06-15 at the Wayback Machine

[1] Pellegrini, Christopher (July 22, 2014). The Shochu Handbook – An Introduction to Japan's Indigenous Distilled Drink. Telemachus Press. p. 21. ISBN 978-1940745282.

[2] "Awamori - Kampai!".

[3] Pellegrini, Christopher (July 22, 2014). The Shochu Handbook – An Introduction to Japan's Indigenous Distilled Drink. Telemachus Press. p. 67. ISBN 978-1940745282.

[Nakasone-4] Nakasone, Ronald Y. (2002). Okinawan diaspora. University of Hawaii Press.

[5] "3 Okinawan liquor makers hold strategy meeting with foreign marketing specialists to develop the "Awamori Brand"". Ryukyu Shimpo - Okinawa, Japanese newspaper, local news. Retrieved 2019-08-26.

[6] "Public and private sectors push to revive Okinawa's struggling awamori industry". The Japan Times Online. 2018-10-12. ISSN 0447-5763. Retrieved 2019-08-26.

[7] "Japanese Awamori Spirits Draw Attention at London Show". nippon.com. 2019-07-02. Archived from the original on 2020-11-16. Retrieved 2019-08-26.

[8] Chris., Bunting; クリス・バンティング. (2011). Drinking Japan : a guide to Japan's best drinks and drinking establishments. Tokyo: Tuttle Pub. ISBN 9784805310540. OCLC 654312874.

[futagami-9] Taiki Futagami. "The white koji fungus Aspergillus luchuensis mut. kawachii. Bioscience, Biotechnology, and Biochemistry, Volume 86, Issue 5". Japan Society for Bioscience, Biotechnology, and Agrochemistry. pp. 574–584. Archived from the original on 9 April 2023. Retrieved 9 April 2023.

[10] John Gauntner (2004). "Shochu & Awamori". Sake World. Archived from the original on 29 November 2010. Retrieved 2016-11-06.

[11] "沖縄で現存する最古１５０年物の泡盛古酒を訪ねた". 琉球新報 Style (in Japanese). Retrieved 2022-06-27.

[12] "沖縄最古の泡盛". 沖縄泡盛酒造所有限会社識名酒造 - 古風味豊かな琉球泡盛「時雨」・「歓」 (in Japanese). Retrieved 2022-06-27.

[13] "古酒とは | 古酒は沖縄の宝 | 現存する最古の古酒は？". 琉球泡盛 (in Japanese). Retrieved 2022-06-27.^{[permanent dead link]}

[:0-14] "泡盛とは | 泡盛基礎知識 | 泡盛の名前の由来". 琉球泡盛 (in Japanese). Retrieved 2022-06-27.

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@@ Line 1: / Line 1: @@
-{{Short description|Alcoholic beverage of Okinawa}}
+{{Short description|Distilled alcoholic beverage from Okinawa}}
 {{refimprove|date=October 2011}}
 {{Italic title|reason=[[:Category:Japanese words and phrases]]}}
 [[Image:Kikunotsuyu Awamori.jpg|thumb|right|A bottle of ''awamori'' from the Kikunotsuyu distillery of [[Miyako-jima|Miyako island]], Okinawa]]
 [[Image:Habu liqueur, awamori flavoured with snakes and herbs.jpg|thumb|right|''[[Habushu]]'', a version of ''awamori'' bottled with ''habu'' vipers]]
-'''''Awamori''''' ([[wikt:泡盛|泡盛]], [[Okinawan language|Okinawan]]: {{lang|ryu|アームイ}}, '''āmui'') is an [[alcoholic beverage]] indigenous and unique to [[Okinawa]], [[Japan]]. It is made from long grain [[Oryza sativa|indica rice]],<ref>{{cite book|last1=Pellegrini|first1=Christopher|title=The Shochu Handbook – An Introduction to Japan's Indigenous Distilled Drink|date=July 22, 2014|publisher=Telemachus Press|isbn=978-1940745282|page=21}}</ref> and is not a direct product of [[brewing]] (like ''[[sake]]'') but of [[distillation]] (like ''[[shōchū]]'').  The majority of ''awamori'' made today uses indica rice imported from [[Thailand]], as the local production is largely insufficient to meet domestic demand.
+'''''Awamori''''' ({{lang|ja|[[wikt:泡盛|泡盛]]}}, [[Okinawan language|Okinawan]]: {{lang|ryu|アームイ}}, '''āmui'') is an [[alcoholic beverage]] indigenous and unique to [[Okinawa]], [[Japan]]. It is made from long grain [[Oryza sativa|indica rice]],<ref>{{cite book|last1=Pellegrini|first1=Christopher|title=The Shochu Handbook – An Introduction to Japan's Indigenous Distilled Drink|date=July 22, 2014|publisher=Telemachus Press|isbn=978-1940745282|page=21}}</ref> and is not a direct product of [[brewing]] (like ''[[sake]]'') but of [[distillation]] (like ''[[shōchū]]'').  The majority of ''awamori'' made today uses indica rice imported from [[Thailand]], as the local production is largely insufficient to meet domestic demand, which has risen considerably in recent years.
 ''Awamori'' is typically 60–86 [[proof (alcohol)|proof]] (30–43% alcohol), although "export" brands (including brands shipped to mainland Japan) are increasingly 50 proof (25% alcohol).<ref>{{cite web|url=http://kampai.us/shochu/shochu-reviews/awamori-scores|title=Awamori - Kampai!}}</ref> Some styles (notably ''[[#Hanazake|hanazake]]'') are 120 proof (60%) and are flammable.  ''Awamori'' is aged in traditional clay pots to improve its flavor and mellowness.
@@ Line 18: / Line 18: @@
 ==History==
 [[File:Awamori at Miyakojima01s3s4500.jpg|thumb|Bottled ''awamori'' displayed in a shop.]]
-''Awamori'' owes its existence to Okinawa's trading history. It originates from the Thai drink ''[[Lao Khao]]'' (เหล้าขาว).<ref name=Nakasone>{{cite book|last=Nakasone|first=Ronald Y.|title=Okinawan diaspora|year=2002|publisher=University of Hawaii Press}}</ref> The technique of distilling reached Okinawa from [[Thailand]] (formerly known as [[Ayutthaya Kingdom]]) in the 15th century, a time when Okinawa served as a major trading intermediary between Southeast Asia, China, and Japan.  All ''awamori'' is made from Thai rice ("thai-mai"). The Okinawans refined the distillation process, incorporating techniques from nearby countries, making it more suitable for the subtropical climate and incorporating the unique local black [[Aspergillus oryzae|koji]] mold.<ref name=Nakasone/> From the 15th to 19th century, ''awamori'' was sent as a tribute to Okinawa's powerful neighbors, China and Japan.
+''Awamori'' owes its existence to Okinawa's trading history. It originates from the Thai drink ''[[lao khao]]''.<ref name=Nakasone>{{cite book|last=Nakasone|first=Ronald Y.|title=Okinawan diaspora|year=2002|publisher=University of Hawaii Press}}</ref> The technique of distilling reached Okinawa from the [[Ayutthaya Kingdom]] (roughly present-day [[Thailand]]) in the 15th century, a time when Okinawa served as a major trading intermediary between Southeast Asia, China, and Japan.  All ''awamori'' is made from Thai (''[[indica rice|indica]]'') rice. The Okinawans refined the distillation process, incorporating techniques from nearby countries, making it more suitable for the subtropical climate and incorporating the unique local black [[Aspergillus oryzae|koji]] mold.<ref name=Nakasone/> From the 15th to 19th century, ''awamori'' was sent as a tribute to Okinawa's powerful neighbors, China and Japan.
 Before April 1983, ''awamori'' was labelled as a second class ''shochu''; it is now labelled as "authentic ''awamori''".
-In 2017,<ref>{{Cite web|url=http://english.ryukyushimpo.jp/2017/01/14/26317/|title=3 Okinawan liquor makers hold strategy meeting with foreign marketing specialists to develop the "Awamori Brand"|website=Ryukyu Shimpo - Okinawa, Japanese newspaper, local news|language=en-US|access-date=2019-08-26}}</ref> facing declining sales in the home market, three of Okinawa's prominent Awamori distilleries combined their efforts to introduce ''awamori'' to overseas markets, specifically to the US and Europe.<ref>{{Cite news|url=https://www.japantimes.co.jp/news/2018/10/12/national/public-private-sectors-push-revive-okinawas-struggling-awamori-industry/|title=Public and private sectors push to revive Okinawa's struggling awamori industry|date=2018-10-12|work=The Japan Times Online|access-date=2019-08-26|language=en-US|issn=0447-5763}}</ref> The product, labelled as RYUKYU 1429 Authentic Ryukyu Awamori made its European debut in the UK in June 2019.<ref>{{Cite web|url=https://www.nippon.com/en/news/yjj2019070201379/japanese-awamori-spirits-draw-attention-at-london-show.html|title=Japanese Awamori Spirits Draw Attention at London Show|date=2019-07-02|website=nippon.com|language=en|access-date=2019-08-26}}</ref>
+In 2017,<ref>{{Cite web|url=http://english.ryukyushimpo.jp/2017/01/14/26317/|title=3 Okinawan liquor makers hold strategy meeting with foreign marketing specialists to develop the "Awamori Brand"|website=Ryukyu Shimpo - Okinawa, Japanese newspaper, local news|language=en-US|access-date=2019-08-26}}</ref> facing declining sales in the home market, three of Okinawa's prominent ''awamori'' distilleries combined their efforts to introduce ''awamori'' to overseas markets, specifically to the US and Europe.<ref>{{Cite news|url=https://www.japantimes.co.jp/news/2018/10/12/national/public-private-sectors-push-revive-okinawas-struggling-awamori-industry/|title=Public and private sectors push to revive Okinawa's struggling awamori industry|date=2018-10-12|work=The Japan Times Online|access-date=2019-08-26|language=en-US|issn=0447-5763}}</ref> The product, branded Ryukyu 1429, made its UK debut in June 2019.<ref>{{Cite web|url=https://www.nippon.com/en/news/yjj2019070201379/japanese-awamori-spirits-draw-attention-at-london-show.html|title=Japanese Awamori Spirits Draw Attention at London Show|date=2019-07-02|website=nippon.com|language=en|access-date=2019-08-26|archive-date=2020-11-16|archive-url=https://web.archive.org/web/20201116151242/https://www.nippon.com/en/news/yjj2019070201379/japanese-awamori-spirits-draw-attention-at-london-show.html|url-status=dead}}</ref>
 ==Production==
-Although ''awamori'' is a distilled rice liquor, it differs from Japanese ''[[Shōchū|shochu]]'' in several ways. ''Awamori'' is made in a single fermentation while ''shochu'' usually uses two fermentations. Furthermore, ''awamori'' uses Thai-style, long-grained [[Indica rice|Indica]] crushed rice rather than the short-grained [[Japanese rice|Japonica]] usually used in ''shochu'' production.<ref>{{Cite book|title=Drinking Japan : a guide to Japan's best drinks and drinking establishments|last=Chris.|first=Bunting|last2=クリス・バンティング.|date=2011|publisher=Tuttle Pub|isbn=9784805310540|location=Tokyo|oclc=654312874}}</ref> Finally, awamori exclusively uses black ''koji'' mold (''[[Aspergillus awamori]]'') indigenous to Okinawa, while Japanese ''shochu'' uses white (''[[Aspergillus kawachii aspartic proteinase|aspergillus kawachii]]''), black, and yellow (''[[Aspergillus oryzae]]'') koji molds.
+Although ''awamori'' is a distilled rice liquor, it differs from Japanese ''[[Shōchū|shochu]]'' in several ways. ''Awamori'' is made in a single fermentation while ''shochu'' usually uses two fermentations. Furthermore, ''awamori'' uses Thai-style, long-grained [[Indica rice|Indica]] crushed rice rather than the short-grained [[Japanese rice|Japonica]] usually used in ''shochu'' production.<ref>{{Cite book|title=Drinking Japan : a guide to Japan's best drinks and drinking establishments|last1=Chris.|first1=Bunting|last2=クリス・バンティング.|date=2011|publisher=Tuttle Pub|isbn=9784805310540|location=Tokyo|oclc=654312874}}</ref> Finally, awamori exclusively uses black ''koji'' mold (''[[Aspergillus luchuensis]]'') indigenous to Okinawa, while Japanese ''shochu'' uses white (''[[Aspergillus luchuensis|aspergillus kawachii]]''), black, and yellow (''[[Aspergillus oryzae]]'') koji molds.<ref name="futagami">{{cite web|url=https://academic.oup.com/bbb/article/86/5/574/6541844|archive-url=https://web.archive.org/web/20230409115821/https://academic.oup.com/bbb/article/86/5/574/6541844|title=The white koji fungus Aspergillus luchuensis mut. kawachii. Bioscience, Biotechnology, and Biochemistry, Volume 86, Issue 5|author=Taiki Futagami|pages=574–584|publisher= Japan Society for Bioscience, Biotechnology, and Agrochemistry|archive-date=9 April 2023|access-date=9 April 2023}}</ref>
 ==''Kusu''==
@@ Line 31: / Line 31: @@
 When ''awamori'' is aged for three years or more, it is called {{nihongo|''kusu''|古酒|| "old liquor"}}. This pronunciation, which derives from [[Okinawan language|Okinawan]], is unique to ''awamori''; elsewhere in Japan, the word is pronounced "''koshu''" and refers to aged ''sake''.<ref>{{cite web |url=http://sake-world.com//?s=awamori |author=John Gauntner |publisher=Sake World |title=Shochu & Awamori |year=2004 |access-date=2016-11-06| archive-url= https://web.archive.org/web/20101129065113/http://sake-world.com/html/shochu-awamori.html| archive-date= 29 November 2010 | url-status= live}}</ref> Legally, in order to earn the designation "''kusu''", the ''awamori'' must be aged for a minimum of three years. If a specific age is noted, then all of the contents must be of at least that age. ''Awamori'' is aged underground in constant cool temperatures in clay pots or vases. Containers of awamori can be found in the caves of Okinawa.
-Before the [[Battle of Okinawa]] during World War II, 200- and even 300-year-old ''kusu'' existed, but most of the oldest ''kusu'' were lost in the battle.<ref>{{Cite web |title=沖縄で現存する最古１５０年物の泡盛古酒を訪ねた |url=https://ryukyushimpo.jp/style/article/entry-793755.html |access-date=2022-06-27 |website=琉球新報 Style |language=ja}}</ref> However, the Shikina Distillery in [[Shuri, Okinawa|Shuri]] own 100- and 150-year old ''kusu'' which are thought to be to be the oldest surviving.<ref>{{Cite web |title=沖縄最古の泡盛 |url=http://www.shikinashuzo.com/old/ |access-date=2022-06-27 |website=沖縄泡盛酒造所　有限会社 識名酒造 - 古風味豊かな琉球泡盛「時雨」・「歓」 |language=ja}}</ref> There are ongoing attempts to once again produce 200- and 300- year old ''kusu.''<ref>{{Cite web |title=古酒とは {{!}} 古酒は沖縄の宝 {{!}} 現存する最古の古酒は？ |url=https://okinawa-awamori.or.jp/kusu/heirloom/oldest/Array |access-date=2022-06-27 |website=琉球泡盛 |language=ja-JP}}</ref>
+Before the [[Battle of Okinawa]] during World War II, 200- and even 300-year-old ''kusu'' existed, but most of the oldest ''kusu'' were lost in the battle.<ref>{{Cite web |title=沖縄で現存する最古１５０年物の泡盛古酒を訪ねた |url=https://ryukyushimpo.jp/style/article/entry-793755.html |access-date=2022-06-27 |website=琉球新報 Style |language=ja}}</ref> However, the Shikina Distillery in [[Shuri, Okinawa|Shuri]] own 100- and 150-year old ''kusu'' which are thought to be to be the oldest surviving.<ref>{{Cite web |title=沖縄最古の泡盛 |url=http://www.shikinashuzo.com/old/ |access-date=2022-06-27 |website=沖縄泡盛酒造所 有限会社 識名酒造 - 古風味豊かな琉球泡盛「時雨」・「歓」 |language=ja}}</ref> There are ongoing attempts to once again produce 200- and 300- year old ''kusu.''<ref>{{Cite web |title=古酒とは {{!}} 古酒は沖縄の宝 {{!}} 現存する最古の古酒は？ |url=https://okinawa-awamori.or.jp/kusu/heirloom/oldest/Array |access-date=2022-06-27 |website=琉球泡盛 |language=ja-JP }}{{Dead link|date=September 2023 |bot=InternetArchiveBot |fix-attempted=yes }}</ref>
 ==''Hanazake''==
@@ Line 39: / Line 39: @@
 The earliest known use of the term ''awamori'' (泡盛) is in a 1671 record of a gift from [[Shō Tei|King Shō Tei]] of the [[Ryukyu Kingdom]] to the fourth ''[[shōgun]]'', [[Tokugawa Ietsuna]]. Awamori was sent as a gift to the [[Shogun|shogunate]] prior to 1671, but it was recorded as [[shōchū]] (焼酒 or 焼酎) in earlier records.<ref name=":0">{{Cite web |title=泡盛とは {{!}} 泡盛基礎知識 {{!}} 泡盛の名前の由来 |url=https://okinawa-awamori.or.jp/awamori/knowledge/name/ |access-date=2022-06-27 |website=琉球泡盛 |language=ja-JP}}</ref>
-Several explanations exist for the etymology of the word ''awamori''. The Okinawan historian [[Iha Fuyū]] believed that the name derives from the word for [[millet]]  ({{lang|ja|粟}}, ''awa''), compounded with the word for "heaped amount; serving" ({{lang|ja|盛り}}, ''mori''), from a verb meaning "to heap up; to serve, to fill a bowl with" ({{lang|ja|盛る}}, ''moru''). On this theory, the word was recorded incorrectly with the first character as "bubble, foam" ({{lang|ja|泡}}, ''awa'') rather than the character for millet ({{lang|ja|粟}}, ''awa''). Millet was a raw material used to make ''awamori'' at the time that the word was first used.<ref name=":0" />
+Several explanations exist for the etymology of the word ''awamori''. The Okinawan historian [[Iha Fuyū]] believed that the name derives from the word for [[millet]]  ({{lang|ja|粟}}, ''awa''), compounded with a verb-derived noun meaning "heaped amount; serving" ({{lang|ja|盛り}}, ''mori''). On this theory, the word was recorded incorrectly with the first character as "bubble, foam" ({{lang|ja|泡}}, ''awa'') rather than the character for millet ({{lang|ja|粟}}, ''awa''). Millet was a raw material used to make ''awamori'' at the time that the word was first used.<ref name=":0" />
 <!-- I thought I'd read recently that some varieties of ''awamori'' are still made from millet today?  Also, different pitch accents: ''awa'' "bubble" has a downstep after the second mora, while ''awa'' "millet" has a downstep after the first mora. -->
-Another hypothesis is that the name comes from a method that was used in the past for assessing the quality of distilled liqueurs. This method was to slowly pour the liqueur from a small bowl held in one hand into an empty bowl held in the other hand about one foot below. The desired result was for a large number of small {{nihongo|bubbles |泡|awa}} to {{nihongo|rise and swell|盛|mori}} in the lower bowl as the liquer is poured into it. Longer-lasting bubbles were also seen as desirable.<ref name=":0" />
+Another hypothesis is that the name comes from a method that was used in the past for assessing the quality of distilled liquors. This method was to slowly pour the liquor from a small bowl held in one hand into an empty bowl held in the other hand about one foot below. The desired result was for a large number of small {{nihongo|bubbles |泡|awa}} to {{nihongo|rise and swell|盛|mori}} in the lower bowl as the liquor is poured into it. Longer-lasting bubbles were also seen as desirable.<ref name=":0" /><!-- Curious about this - this is indeed what the source seems to say, however, as alcohol content in a distillate increases, bubbles take less and less time to clear: as such, longer-lasting bubbles indicate a weaker [lower-alcohol] distillate, which is usually not a good thing for a liquor like awamori that is supposed to be strong. -->
 ==See also==
 {{portal|Drink}}
@@ Line 55: / Line 56: @@
 == External links ==
-* [https://www.sippingliquor.com/what-is-awamori What is Awamori?]
+* [https://www.sippingliquor.com/what-is-awamori What is Awamori?] {{Webarchive|url=https://web.archive.org/web/20190221000131/https://www.sippingliquor.com/what-is-awamori/ |date=2019-02-21 }}
-*[https://www.ryukyu1429.com RYUKYU1429 Awamori]
+*[https://www.ryukyu1429.com RYUKYU1429 Awamori] {{Webarchive|url=https://web.archive.org/web/20220615024820/https://ryukyu1429.com/ |date=2022-06-15 }}
 {{Commons category|Awamori}}

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