[Makashijo Midori】

Limited edition awamori made using traditional methods that were discontinued over 40 years ago

This awamori was made by reviving the traditional "shii-jiru soaking method," a method that has fallen into disuse in modern times due to its extremely time-consuming nature, over the course of many years.

It has a sweet, fragrant and mellow aroma, a calm and smooth mouthfeel like aged sake, and an unparalleled, elegant sweetness that spreads throughout your mouth.
Please try the old and new Awamori " Mukashijo Suiko . "

・What is the shiitake soaking method?
The current method of making awamori involves washing the rice, soaking it in water, and steaming it. However, the shi-jiru soaking method involves soaking the raw rice for 15 to 24 hours without washing it. The soaking liquid becomes acidic due to the proliferation of lactic acid bacteria and other microorganisms, and turns into a liquid called "shi-jiru" that gives off a unique smell. What's even more unique is that instead of discarding this soaking liquid, a portion is saved and used for the next soaking.
By the way, the "shi" in "shijiru" means "sour" in the Okinawan dialect. One of Okinawa's specialties is the Shikwasa (Hirami Lemon), which is very sour. The "shi" in "shijiru " has the same meaning as the " shi" (sour) in this Shikwasa.

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