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Produced in Japan on the Okinawa islands, Awamori closely resembles rice-based honkaku-shochu. Distilled once from a rice base, this spirit generally contains around 30% ABV. However, Awamori has two main characteristics that distinguish it from Shochu: the type of rice and the koji that is used. Produced using south-east Asian techniques, Awamori comes from a unique culture and has a totally different character. There are several types: ippanshu (un-aged), kusu (aged) and hanasaki (a rare version containing 60% ABV).

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