Detailed Product Description

Awamori is Japan's oldest distilled liquor. It is made from long-grained indica rice, using yeast and black-koji mold of Okinawan origin. It was through trade with China and Southeast Asia in the early 15th century that Thai distillation techniques were introduced into the Ryukyu Dynasty (present-day Okinawa). Since then, Awamori has been improved and refined to be praised for its savor.
Awamori shows the greatest charm in its aging; it deepens the taste and flavor through a long, undisturbed process. The more matured, the milder it becomes. When aged for three years or more it is called "kusu"(aged Awamori) in local Okinawan dialect and it can be preserved for several decades. After a long preservation, you will find a healthy liquor rich in taste and flavor, which includes citric acid by black koji mold during the production process.

Matured Awamori liquor aged in the oak barrels brings about the characteristics of its peculiar color, flavor and taste. Please try its melting feeling in the mouth alone with its deep flavor.

You can enjoy sipping it little by little with your favorite cuisine as you drink whiskey.

Aged Awamori Liquor in the barrels added its original and traditional Awamori matured in the unglazed pots with the peculiar color and aroma.