【Yamakawa】

Our Most Popular Awamori

Filtration is kept to a minimum in order to bring out the maximum individuality and richness of the sake.
It has a soft mouthfeel, but you can also fully taste the umami.
The flavor is easy to drink and well-balanced, with a long and very pleasant aftertaste.

・From the Yamakawa Shuzo Official Website
To make good koshu, it is very important not only to store it for a long time but also to retain many components from the awamori stage before aging.
By aging many components when stored for many years, fragrant koshu can be produced.
Therefore, we use water from our own water source, which contains plenty of minerals, for all our brewing. We distill it using a method that extracts the maximum amount of components that form the individuality and richness of the sake, and we keep filtration to a minimum, brewing in a way that retains the maximum amount of components.
To make good koshu, we never cut corners from start to finish and continue to store it.
Even now, as the 4th generation, we continue to uphold this spirit and remain committed to koshu production, and we will continue to store it and pass it on to the next generation.
Dreaming of 100-year-old koshu.

◆Spec
Category: Awamori
Ingredients: Rice koji(Thai rice)
Koji: Black koji
Distillation: Atmospheric distillation
Alcohol content:30%
Manufacturer: Yamakawa Shuzo(Okinawa Prefecture)