This is a new type of awamori unlike traditional awamori products. It is made by blending aged awamori with awamori that has been brewed with sake yeast and undergoes vacuum distillation. It has a smooth, crisp, and refreshing taste with no strong aftertaste, and the delicate ginjo aroma and the flavor of rice are experienced as a rich ‘umami’ when you take a sip. Enjoy while eating, singing, and dancing, capturing the lively atmosphere and the flow of time that comes with the presence of ‘shima uta’ (island songs). The blue color represents the refreshing and clear aftertaste of the awamori, as well as the imagery of the sky and sea of Okinawa.
Food Pairings: Yakitori, Karage (Fried chicken)
Type of Shochu: Awamori
Main Ingredient: Rice
Type of Koji: Black Koji
Distillation Method: Vacuum
Aged: Less than 3 Years
ABV: 30%
Size: 1800mL
This is a new type of awamori unlike traditional awamori products. It is made by blending aged awamori with awamori that has been brewed with sake yeast and undergoes vacuum distillation. It has a smooth, crisp, and refreshing taste with no strong aftertaste, and the delicate ginjo aroma and the flavor of rice are experienced as a rich ‘umami’ when you take a sip. Enjoy while eating, singing, and dancing, capturing the lively atmosphere and the flow of time that comes with the presence of ‘shima uta’ (island songs). The blue color represents the refreshing and clear aftertaste of the awamori, as well as the imagery of the sky and sea of Okinawa.
Food Pairings: Yakitori, Karage (Fried chicken)
Type of Shochu: Awamori
Main Ingredient: Rice
Type of Koji: Black Koji
Distillation Method: Vacuum
Aged: Less than 3 Years
ABV: 30%
Size: 1800mL
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