Chuko Yokka Koji Awamori 72cl

From the Chuko Distillery, located in Tomigusuku, just south of Naha on the Island Okinawa, comes an awesome awamori! It's made using the traditional base of long grain Thai rice, as well as black koji – interestingly, the koji-making process usually takes two days for awamori, but Chuko allows it to happen over four days for this expression, where it gets the name 'Yokka Koji', meaning 'four-day koji'. It also is not allowed to spore, meaning the rice stays a brilliant white at the end of the koji production, rather than the usual black. The result is an awamori with a bold, complex flavour profile.

Want to find out more about awamori? Check out our blog post all about it!