Is Shochu an acceptable alternative to Awamori? Some recipes I was looking at (Okinawan) use Awamori, but I can't find it.  I can find various forms of Japanese vodka (Shochu), and sake.  Would Shochu be the closest to Awamori?
EDIT: Was looking at this recipe specifically - Rafute (Okinawan Braised Pork Belly) ラフテ
I would say yes, both are distilled rice alcohol.
There might be some differences in the raw (uncooked) alcohol, but if used in a recipe and cooked, the differences will be less.
Curious, what recipes are you looking at ? it might help us find a better alternative if it exists.