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After a three-stage 17-day fermentation
The 44% alcohol spirit is rested in enamel tanks before being diluted with very soft spring water from beneath the Kuma River
Yokka Koji is a distinctly complex awamori made by one of the most creative distilleries in Okinawa Prefecture
Maker: Shoro Distillery
Ryota Yoshimatsu is the current fifth-generation master brewer-distiller after taking over from his mother
Yokka Koji "4 Day" Ryukyu Awamori 720ml Honkaku Shochu After a three-stage 17-day fermentationYokka Koji is a distinctly complex awamori made by one of the most creative distilleries in Okinawa Prefecture. Rather than the customary two day koji propagation process, Chuko Distillery 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, ABV: 43% Vol: 720 ml Maker: Chuko Distillery Region: Okinawa Prefecture
US$ 849.50
US$ 849.50
US$ 849.50
US$ 849.50
US$ 849.50
US$ 849.50
