泡盛

Japanese
泡盛: Various brands of awamori for sale in Ginza, Tokyo.
Kanji in this term
泡 盛
あわ
Grade: S		 もり
Grade: 6
kun’yomi

Etymology

Originally a compound of 粟 (あわ) (awa, “millet”) + 盛 (もり) (mori, “lots of, pile of, ample portion 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 Awamori was originally made primarily from millet.[1]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.

Pronunciation

Noun

泡盛 (hiragana あわもり, rōmaji awamori)

  1. awamori, a kind of strong rice whiskey from Okinawa
    • 2019 June 14 (last accessed), Okinawa prefecture sake brewing association, “Awamori tte, donna o-sake?”, in Okinawa awamori‎:
      泡盛 (あわもり)の大 (おお)きな特徴 (とくちょう)は次 (つぎ)の4 (４)点 (てん)といえます。1.原 (げん)料 (りょう)に米 (こめ)を使 (し)用 (よう)する。2.黒麹菌 (くろこうじきん)を用 (もち)いる。3.仕 (し)込 (こ)みは1回 (かい)だけの全 (ぜん)麹 (こうじ)仕 (し)込 (こ)みである。4.単式 (たんしき)蒸 (じょう)留 (りゅう)機 (き)で蒸 (じょう)留 (りゅう)する。
      awamori no ōkina tokuchō wa tsugi no 4 ten to iemasu. 1 Genryō ni kome o shiyō suru. 2 Kurokōjikin o mochīru. 3 Shikomi wa 1 kai dake no zen kōji shikomi dearu. 4 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 [Aspergillus niger]. 3. All ingredients are prepared at one time. 4. Distilled by simple distillation.

See also

References
  1. 1988, 国語大辞典（新装版） (Kokugo Dai Jiten, Revised Edition) (in Japanese), Tōkyō: Shogakukan
  2. 2006, 大辞林 (Daijirin), Third Edition (in Japanese), Tōkyō: Sanseidō, →ISBN
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