Description:
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.

Service Recommendations:
Try using this like a whisky. It makes an amazing sour.