Awamori is an alcoholic beverage indigenous and unique to Okinawa, Japan, made from long grain indica rice.

This is a stunning and complex Awamori from Chuko Distillery on Naha Island, Okinawa, Japan, who has been making it since 1949. Rather than the customary two-day koji propagation process, Chuko doubles the duration of this essential step, creating layers of flavor and aroma as a result. After a 22-day, all-rice koji fermentation, single pot distillation, and six months of tank aging, Yokka Koji is bottled at 43% ABV and exudes a luscious aroma profile.

Hints of pear, green apple and rose with a rich body, a smooth, luxurious texture and a long, involved finish. Whisky-like.