Awamori is made from long-grained indica rice imported
from Thailand.		   The rice is carefully washed; then soaked in water.  

After draining the water the rice is steamed for about 5 hours.
       
After fermentation, the mash is pumped into a single process still to which heat is indirectly applied.
   Water and yeast are added to the malted rice for fermentation. In 12 to 15 days this mixture forms an alcoholic mash called "moromi".   The temperature is lowered and kept at 40 degrees celsius. Next, black-koji mold is scattered over the rice. It is malted in about 42 hours.
 

Distilled liquor, Awamori, is stored and matured in large tanks. The longer it is kept, the milder it tastes.

Aside from normal storage, some liquor is preserved in earthenware pots for three years or more to produce aged Awamori called "kusu".