Awamori is a traditional distilled spirit from Okinawa, Japan, made primarily from long-grain rice. It is known for its unique flavor profile, which can range from sweet to earthy, depending on the production process. The fermentation involves a special mold called koji, which helps convert starches into sugars, making it distinct from other rice spirits like sake. Typically, Awamori has a higher alcohol content, usually around 25% to 30%. It is often enjoyed straight, on the rocks, or mixed in cocktails. The aging process can enhance its complexity, with some varieties aged for several years, similar to whiskey.