Detailed Product Description

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.

Awamori becomes matured Awamori liquor called Kusu by storing for long period of time.

The long-aged unprocessed Awamori, to which nothing added, and from which nothing removed, is limited Awamori Liquor in volume with its unique mellow smooth taste and aroma. Recommended to drink it on the rocks and/or diluted with water.

You feel it like Brandy with the sweetness and mellowness due to its maturity in the oak barrales.