Awamori: Okinawa's Ancient Spirit

Explore awamori, Okinawa's centuries-old rice spirit, from Thai rice and black koji to aged kusu, plus easy ways to drink it and its UNESCO moment.

Published October 16, 2026 at 11:00 PM JST | By Tokyo Paul

Quick answer: Awamori is Okinawa's traditional distilled spirit, made from long-grain Thai rice and black koji mold with a single fermentation. It is usually enjoyed with water and ice, and aged versions of three years or more are called kusu.

Okinawa's Island Spirit

On Okinawa's tables, alongside bowls of Okinawa soba, you will often see a carafe of water, a bucket of ice and a small bottle of clear spirit. That bottle holds awamori, the traditional distilled drink of the Ryukyu Islands, and it has been part of island life for several hundred years. Awamori is back in the news in a happy way, because in December 2024 UNESCO added Japan's traditional skills for brewing sake, shochu and awamori with koji mold to its Intangible Cultural Heritage list. This guide covers the history of awamori, what makes it different from other Japanese spirits, the famous aged version called kusu, and relaxed ways to enjoy it.

A Spirit With Ryukyu Roots

The story of awamori is a story of connections across the sea. During the era of the Ryukyu Kingdom, Okinawa was a busy trading hub linking Japan, China and Southeast Asia. Distilling knowledge is thought to have arrived from the Kingdom of Ayutthaya, in present-day Thailand, around the fifteenth century. Okinawans adapted the technique to their warm, humid climate and made it their own. For that reason awamori is often described as the oldest distilled spirit in Japan.

In the Ryukyu court, awamori was a prized gift. It was sent as tribute to neighboring courts and served to Edo-period shoguns, Chinese envoys and even the American naval officer Commodore Matthew Perry. It was once a drink reserved for the upper classes, whereas today anyone can enjoy it, and it remains deeply rooted in local celebrations and everyday meals. Where the name comes from is not entirely settled. Some explanations point to the foam that forms when the spirit is poured, and others to tribute offerings, so the origin of the word remains a charming mystery.

What Makes Awamori Different

Awamori is made from rice, but not the short-grain rice most people eat in Japan. Most producers traditionally use long-grain Thai rice, which works well with the koji mold and gives a good yield. Another signature is the black koji mold, a variety native to Okinawa, which helps create the spirit's rounded, sweet character. Many producers now also use rice grown locally in Okinawa, and the mix of traditions keeps the category interesting.

Unlike shochu, which is commonly made through two stages of fermentation, awamori uses a single koji fermentation before distillation. Its flavor is often described with words such as vanilla, nuts, spices and even a hint of yogurt, with a natural sweetness from the rice. The strength is typically somewhere around 30 percent alcohol by volume, though bottles range from lighter versions made for export to higher-strength specialties. If you are new to it, check the label so you know what you are pouring. Today, the name Ryukyu Awamori is protected as a geographical indication, a sign of how closely the drink is tied to its home islands, and after Okinawa returned to Japan in 1972 the labeling of awamori was updated. Awamori is sometimes grouped with shochu, but the two differ in the rice, the koji mold and the number of fermentation stages used.

Kusu: The Aged Treasure

Awamori that has been aged for at least three years is called kusu, from an Okinawan dialect word. Aged in clay pots, sometimes stored underground, kusu develops a mellow depth, with softer edges and richer aromas. The vessel, the storage environment and the length of aging all influence the flavor, which makes each bottle a little different.

Some producers keep very old stocks, and a few of the oldest surviving kusu are said to be over a century old. Tasting aged awamori is a quiet, contemplative pleasure. A good approach is to try it neat in a small glass first, so you can appreciate the aroma, and then add a little water if you wish to open up the flavor.

How to Drink and Enjoy Awamori

The most traditional way to enjoy awamori in Okinawa is mizuwari, meaning mixed with water, usually with plenty of ice. Many restaurants bring a carafe of water and a bucket of ice to the table so that you can mix it to your own strength. This approach keeps the aroma while making the spirit gentle and refreshing, which suits the island climate. Awamori can also be sipped straight, served on the rocks, or mixed with soda water. Some drinkers add a splash of sweet coffee milk, which is popular locally but can make the spirit very easy to drink, so pace yourself.

You may also meet awamori as an ingredient. Some bottles are infused with fruit such as shikuwasa, a local citrus, or with plum, mango or passion fruit to make fruity liqueurs. Chili-infused awamori, called koregusu, is used as a spicy seasoning on dishes like fried rice or Okinawa soba. Some restaurants serve awamori with ukon, or turmeric, juice, which is popular in Okinawa. Traditional clay serving vessels called kara-kara can still be found in some places and add to the sense of history. Whatever style you pick, it is a good idea to drink water alongside and to enjoy awamori with food.

Restaurants and specialty shops in Okinawa are the easiest places to explore awamori, and staff can usually explain the differences between a younger everyday bottle and an aged one. If you are curious, ask for a recommendation based on how strong you like your drinks and whether you prefer a light or a rich style. Trying a small pour of aged kusu next to a younger awamori is a nice way to taste the difference.

If you plan to bring bottles home, wrap them carefully and check the rules for liquids and alcohol on your airline and for your destination. Never drink and drive, and keep in mind that awamori can be stronger than it tastes. A relaxed meal, a glass of diluted awamori and good company are the best way to enjoy it.

Quick Takeaways

Awamori is Okinawa's proud distilled spirit, made from Thai long-grain rice and black koji and shaped by centuries of trade across the sea. Remember three ideas: it uses a single fermentation, it can be aged into mellow kusu, and it is most often enjoyed with water and ice. Try it with local food, begin gently, and let your curiosity lead you through the many styles.

With a UNESCO listing bringing fresh attention to the craft behind it, this is a perfect time to get to know awamori. A glass on a warm island evening is a taste of Okinawa's history.

Frequently Asked Questions

What is awamori made from?

Awamori is made from rice, most often long-grain Thai rice, fermented with black koji mold native to Okinawa and then distilled. Some producers now use rice grown in Okinawa. It uses a single koji fermentation, unlike shochu, which commonly uses two stages.

What is kusu?

Kusu is awamori that has been aged for at least three years, often in clay pots. The vessel, storage environment and length of aging all shape its mellow flavor. Some very old kusu are said to be more than a century old.

How do you drink awamori?

In Okinawa it is commonly mixed with water and ice, a style called mizuwari, and many restaurants bring a carafe of water and a bucket of ice to the table. It can also be sipped straight, on the rocks, or mixed with soda water.

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More guides from Tokyo Paul: Chahan: Japan's Fluffy Fried Rice, Korokke: Japan's Crispy Croquettes and Warabi Mochi and Kinako: Silky Traditional Sweets.