[Old Brewing Suiko]

A limited edition awamori made using traditional methods that were discontinued more than 40 years ago.

This awamori was made by reviving the traditional "shii juice soaking method," a method that took many years to make, which has fallen into disuse in modern times due to its extremely labor-intensive nature.

It has a sweet, fragrant and rich aroma, a calm and smooth mouthfeel like aged sake, and an unparalleled refined sweetness that spreads throughout your mouth.
Please try our 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, in the shijiru soaking method, the raw rice is soaked for 15 to 24 hours without being washed. The soaking liquid becomes acidic due to the proliferation of lactic acid bacteria and other microorganisms, and turns into a liquid called "shijiru" that gives off a unique smell. What's even more unique is that instead of discarding this soaking liquid, a portion is set aside 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 (flat lemon), which is very sour. The "shi" in "shijiru" means the same thing as the " shi " (sour) in this shikwasa.

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