Awamori is made from long grain Thai rice which is inoculated with black koji mould, fermented and then distilled, usually in a pot still. Chuko Yokka Koji Awamori 忠孝 四日麹 常識破りの泡盛 is unique in that it takes four days (rather than the usual two days) for the critical koji-making stage. This results in a rich and layered awamori full of umami and complexity. Hints of pear, green apple and rose with a rich body, a smooth, luxurious texture and a long, involved finish. Whisky-like.
Chuko Distillery is located on Naha Island, Okinawa, Japan, and has been making Awamori since 1949.
Try using this like a whisky. It makes an amazing sour.
Chūkō Yokka Kōji Awamori 43% 720ml 忠孝 四日麹 常識破りの泡盛
- Product Type: Awamori
- ABV: 43%
- Volume: 720ml
- Colour: Water-White
- Region: Naha Island, Okinawa, Japan