This awamori is very different from the Hakuryu Zuisen Awamori that was featured in the club in March. Hana Shimauta is very pretty, floral, and clean in comparison. Masahiro distillery prides itself on creating an awamori that is so palate-friendly – this is vacuum distilled, using a ginjo yeast, which explains the crispness, and subtle fruity notes. The distillery recommends drinking this nurukan (warm)! But since we’re embarking upon our famous Indian summer, we’ll have it on the rocks, or try it with fresh wasabi and shiso (watch the recipe video). Sip on this alongside a dish of Goya Champuru, while listening to Okinawa’s beloved Nene’s, or Ryuichi Sakamoto’s rendition of “Asadoya Yunta”. Ha-iya-sasa!
- Distilled from 100% indica rice
- 25.4 oz (750 ml)
- Koji type: Black
- Distilled in Okinawa, Japan
- 24% ALC/VOL