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Originally a compound of 粟(awa, “millet”) + 盛り(mori, “lots of, pile of, ampleportion of”). Awamori was originally made primarily from millet.[1]
The current spelling using 泡(“bubble”) for the awa portion is an example of ateji (当て字), possibly reflecting the change in ingredients from millet to rice.
2024 June 14 (last accessed), Okinawa prefecture sake brewing association, “Awamori tte, donna o-sake?”, in Okinawa awamori, archived from the original on 12 August 2018:
Awamori no ōkina tokuchō wa tsugi no yon-ten to iemasu. Ichi Genryō ni kome o shiyō suru. Ni Kurokōjikin o mochīru. San Shikomi wa ikkai dake no zen kōji shikomi dearu. Yon Tanshiki jōryū ki de jōryū suru.
Awamori can be said to have the following four major traits. 1. Uses rice as the main ingredient. 2. Uses black kōji . 3. All ingredients are prepared at once. 4. Distilled by simple distillation.
