泡盛

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 Awamori was originally made primarily from millet.[1]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.

• (Tokyo) あわ​もり [àwáꜜmòrì] (Nakadaka – [2])[2]
• (Tokyo) あわもり [àwámórí] (Heiban – [0])[2]
• IPA^(key): [a̠ɰᵝa̠mo̞ɾʲi]

泡(あわ)盛(もり) • (awamori) 

1. a kind of strong rice whiskey from Okinawa
   • 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:

     泡(あわ)盛(もり)の大(おお)きな特(とく)徴(ちょう)は次(つぎ)の ４(よん)点(てん)といえます。⒈(いち)原(げん)料(りょう)に米(こめ)を使(し)用(よう)する。⒉(に)黒(くろ)麹(こう)菌(じきん)を用(もち)いる。⒊(さん)仕(し)込(こ)みは １(いっ)回(かい)だけの全(ぜん)麹(こうじ)仕(し)込(こ)みである。⒋(よん)単(たん)式(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 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 [Aspergillus niger]. 3. All ingredients are prepared at once. 4. Distilled by simple distillation.

• 泡(アワ)盛(モリ)升(ショウ)麻(マ) (awamori shōma)
• 泡(アワ)盛(モリ)草(ソウ) (awamorisō)
• 泡(あわ)盛(もり)鯛(だい) (awamoridai)

• → English: awamori

泡(あわ)盛(もり) • (Awamori) 

1. (historical, colloquial) Satsuma Domain (as it had claims in the Okinawa region)

Cognate with Japanese 泡盛 (awamori). (Can this⁽⁺⁾ etymology be sourced?)

• (Shuri-Naha) あーむい [àámúí] (Heiban - [0])[1]
• IPA^(key): [ʔaːmui]

泡(あー)盛(むい) (āmui) 

1. awamori (strong rice whiskey)

• 古酒 (kūsu)

• “あーむい” in Okinawan Dictionary - KozaWeb.
• 沖縄語辞典 (Okinawago Jiten, “Okinawan Dictionary”)‎, 1963