Yaeizumi Sake Brewery Yaeizumi Awamori 30% 1.8L Awamori

material:

The raw material, southern hard rice, is imported from Siam (Thailand).

Washed rice:

Raw rice is soaked, washed, drained, and steamed.

malt:

A pile of steamed rice (mazin) is kept at an appropriate temperature of around 40℃, and awamori rice koji mold is sprinkled on it to make koji.

Moromi:

The aged koji is fermented by adding water and yeast to the fermentation jar.

distillation:

By the time the yeast is finished, the moromi has matured, so it is placed in a pot distillation machine unique to Okinawa and heated with heat to distill it.

storage:

We store the distilled liquid in awamori tanks and strive to improve its quality through long-term preservation.

1 straight

Recommended for connoisseurs.

2 Mixed with water/split with hot water

A simple style that you can enjoy in your favorite proportions, such as 4 parts Awamori and 6 parts water (or hot water).

3 On the Rock

Gently pour the awamori into a Yaesumi glass filled with ice.

4 cocktails

It is popular among women as a cocktail based on awamori, such as adding fruit juice or adding carbonated water.

5 Black koji vinegar

After each meal, pour about 30ml (included cap 9) straight, on the rocks, with water, with milk (add milk first at a 1:1 ratio, then add black koji vinegar while stirring), etc. to suit your preference. Please enjoy.