has nearly 600years of proud history and is the oldest distilled
spirits in Japan. The techniques used to make awamori made their
way into mainland Japan via Satsuma (present Kagoshima) and led
to the development of "Shochu". Awamori is distilled by
a unique manufacturing method: First moldy rice(koji rice)is produced
by adding Black koji-mold to rice. Koji rice added with water are
then fermented to produce alcohol, and distilled in pot stills.
This basic method has been followed neary600 years or so. The result
is 100% pure alcohol with no additives. After distillation, the
spirit is stored for an extended time to improve in mellowness since
its taste and aroma are enriched by natural aging process.
gAwamorih is produced by using high quality long grain rice from
Thailand, and Black koji-mold indigenous to Okinawa. Being 100%
natural, with no additives, gAwamorih tastes smooth and causes
no annoying hangover. Aging increases its mellowness and flavor.
"Awamori" aged three or more years is called "Kusu."(age
The main material of"Awamori" is long grain rice from
Black koji-mold are sprinkled and scattered over steamed rice
which is then maintained at around 100Fß(40) to produce Koji
rice. This takes about 40 hours