Awamori is an alcoholic beverage indigenous to and unique to Okinawa, Japan. It is made from rice, and is not a direct product of brewing (like sake) but of distillation (like shochu). Awamori is typically 60 proof (30% alcohol), although "export" brands (including brands shipped to mainland Japan) are increasingly 50 proof (25% alcohol). Some brands of awamori (notably hanazake) are 120 proof (60%) and will catch fire. The most popular way to drink awamori is with water and ice. When served in a restaurant in Okinawa, it will nearly always be accompanied by a container of ice and carafe of water. Awamori can also be drunk straight, on the rocks, and in cocktails. Another name for awamori used in Okinawa is "island sake" (shima-zake), or shima for short. Awamori is aged to improve its flavor and mellowness. Although almost older awamori were lost at Battle of Okinawa in 1945 (only some 140 years old awamori survived at one factory).