Chuko Yokka Koji Awamori
Rich, complex, full-bodied and whisky-like Awamori from Okinawa. The koji making process usually takes two days, but ‘Yokka Koji’ means ‘four day koji’. This technique evolves rich, deep flavours. Hints of pear, green apple and rose with a rich body, a smooth luxurious texture and a long, involved finish.