page_title: Awamori
section_title: Kusu
hierarchical_section_title: Awamori / Kusu
caption_attribution_description: English: Already purchased Awamori maturing in the purposely constructed cellar at Taragawa distillery, Miyakojima, Okinawa.
context_page_description: Awamori 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 but of distillation. All awamori made today is from indica rice imported from Thailand, the local production being insufficient to meet domestic demand.
  Awamori is typically 60–86 proof, although "export" brands are increasingly 50 proof. Some styles are 120 proof 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 "island sake", or shima for short.
  In general the price of awamori increases with the beverage's age.
context_section_description: When awamori is aged for three years or more, it is called kusu (古酒, "old liquor"). This pronunciation is unique to awamori; it derives from Okinawan; elsewhere in Japan, the word is pronounced "koshu" and refers to aged sake. 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 all were lost in the battle. Several attempts are being made to produce these kusu again.
caption: Already purchased Awamori maturing in the purposely constructed cellar at Taragawa distillery, Miyako-jima, Okinawa
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