This is a Shochu Gumi selection! It was featured in June 2021.
Since 1949 Chuko has been making awamori, and what sets them apart today is the on-site kiln used to fire the clay pots for making kusu. In 2007, Chuko discovered the technology to extract yeast from mangos, and have released various renditions of awamori utilizing this yeast. Mr. Yasufumi Tokuda of Chuko said, “Mango yeast does not create a specific flavor, rather it creates 4-Vinyl Guaiacol (4VG), which creates a strong vanilla aroma during the maturation process.” Get fig leaf, Milk Duds, and soy sauce on the nose; enjoy this complex nectar mizuwari (with water) with oysters and steak, or neat in a wine glass for dessert with butter cookies or brownies. It also makes an excellent Martini!
- Distilled in Okinawa, Japan by Chuko Shuzo
- Distilled from 100% indica rice koji
- ABV 43%/ Koji: Black/ Distillation: Atmospheric / Yeast: Mango
- Age: 3 years minimum
- Vessel: ceramic pots
- 25.4 oz (750 ml)