Awamori (, Okinawan: , 'āmui) is an alcoholic beverage indigenous and unique to Okinawa, Japan. It is made from long grain indica rice, 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 is typically 60–86 proof (30–43% alcohol), although "export" brands (including brands shipped to mainland Japan) are increasingly 50 proof (25% alcohol). 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. 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 , 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 Awamori owes its existence to Okinawa's trading history. It originates from the Thai drink Lao Khao (เหล้าขาว). 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 koji mold. 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, 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