This awamori is made using a four-day koji propagation, rearing the magic microbes up to be lean, mean, flavor machines, imparting an almost explosive intensity of flavor to this awamori. This spirit is bright, floral, grassy, and everything in between.

Spending no time in clay pots, Yokka Koji is bottled directly from the tank shortly after distillation. Awamori is famous for its aging process, and prized expressions often have spent years and years in clay pots to mellow out the character. Yokka Koji is not that. Chuko Shuzo describes this awamori in terms of shinshu (new make); it's bottled much fresher than other expressions (only aged for about a year in stainless steel), so all of the boisterous and dynamic flavors resulting from the koji's long, four-day upbringing (about 2x the length of a typical propagation) and 22 day fermentation are bursting at the seams right after distillation. It practically jumps out of the bottle!

This awamori spreads across the palate like fireworks: soft florals of lavender and chamomile lead into a kaleidoscope of peach, banana, mango, and yogurt, with a note of frosted flakes and shaved coconut on the long finish. Earthy, complex, and relentless at the same time shimmering, fresh, and bright.  

Features

• Distilled in Okinawa, Japan by Chuko Shuzo
• Distilled from 100% indica rice koji
• ABV 43% / Koji: Black / Distillation: Atmospheric  
  
• Age: 1 year
• Vessel: Stainless Steel
• 24 oz (720 ml)