Yokka Koji Awamori (43%, 720ml)
Presenting a remarkable and intricate Awamori crafted by the Chuko Distillery on Naha Island, Okinawa, Japan. Awamori, the traditional spirit of Okinawa, has been meticulously produced by Chuko since 1949.
This expression reveals delicate notes of pear, green apple, and rose, coupled with a robust body, a velvety luxurious texture, and an enduring, complex finish reminiscent of whisky.
Production involves using long-grain Thai rice, which undergoes inoculation with black koji mold, fermentation, and subsequent distillation, typically in a pot still. Noteworthy is the "Yokka Koji" method, where the koji-making process extends to four days instead of the usual two. This meticulous approach prevents the koji from sporing and turning black, ensuring a pristine white koji. Though labor-intensive, with overnight monitoring, the rewards are evident in the final product – a rich, layered Awamori brimming with umami and complexity.
ABV: 43%
Base Ingredient: Thai Rice
Koji: Black Thai Rice Koji (Yoke Koji)
Distillation: Unknown
Presenting a remarkable and intricate Awamori crafted by the Chuko Distillery on Naha Island, Okinawa, Japan. Awamori, the traditional spirit of Okinawa, has been meticulously produced by Chuko since 1949.
This expression reveals delicate notes of pear, green apple, and rose, coupled with a robust body, a velvety luxurious texture, and an enduring, complex finish reminiscent of whisky.
Production involves using long-grain Thai rice, which undergoes inoculation with black koji mold, fermentation, and subsequent distillation, typically in a pot still. Noteworthy is the "Yokka Koji" method, where the koji-making process extends to four days instead of the usual two. This meticulous approach prevents the koji from sporing and turning black, ensuring a pristine white koji. Though labor-intensive, with overnight monitoring, the rewards are evident in the final product – a rich, layered Awamori brimming with umami and complexity.
ABV: 43%
Base Ingredient: Thai Rice
Koji: Black Thai Rice Koji (Yoke Koji)
Distillation: Unknown
Presenting a remarkable and intricate Awamori crafted by the Chuko Distillery on Naha Island, Okinawa, Japan. Awamori, the traditional spirit of Okinawa, has been meticulously produced by Chuko since 1949.
This expression reveals delicate notes of pear, green apple, and rose, coupled with a robust body, a velvety luxurious texture, and an enduring, complex finish reminiscent of whisky.
Production involves using long-grain Thai rice, which undergoes inoculation with black koji mold, fermentation, and subsequent distillation, typically in a pot still. Noteworthy is the "Yokka Koji" method, where the koji-making process extends to four days instead of the usual two. This meticulous approach prevents the koji from sporing and turning black, ensuring a pristine white koji. Though labor-intensive, with overnight monitoring, the rewards are evident in the final product – a rich, layered Awamori brimming with umami and complexity.
ABV: 43%
Base Ingredient: Thai Rice
Koji: Black Thai Rice Koji (Yoke Koji)
Distillation: Unknown