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"Awamori" is made
of high quality rice from Thailand, using a black koji-mold that
is unique to Okinawa.
Being 100% natural, with no additives, "Awamori" tastes smooth and causes no annoying hangover. Aging increases its mellowness and flavor. "Awamori" aged three or more years is called "Kusu." |
1.Ingredients:
The main ingredient of"Awamori" is rice from Thailand. |
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2.Washed Rice&Steamed Rice:
Rice is washed and soaked in water.
After draining, rice is steamed. |
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3."Koji":
Black koji-mold is scattered over steamed rice, which is then maintained
at around 40celsius to produce Koji rice. This takes about 40 hours.
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4."Moromi"(Main mash) :
Yeast and water are added to Koji rice in a tank for fermentation. |
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5.Distillation:
After fermentation,"Moromi"is transferred to a pot still
to which heat is applied. |
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6.Storage for Maturing:
Distilled"Awamori"is stored in a tank for a certain period of time to mature it. |
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