Shochu Products
Information for shochus, including photos of bottles, spec sheets, and distillery information.
Hana Shimauta Awamori
Hana Shimauta Awamori
Type of Shochu: Awamori
Main Ingredient: Rice
Type of Koji-Kin: Black Koji
Distillation Method: Vacuum
Aged: Less than 3 Years
Alcohol by Volume: 24%
Food Pairings: Pork shabu-shabu, pizza, sashimi
Tasting Notes: Hana Shimauta is a Ryukyu Awamori with a refreshing mouthfeel like the clear blue skies of Okinawa, and a blooming floral perfume. Using ginjo yeast, it is a new generation of awamori that delivers a light, refreshing, and clean flavor not found in traditional awamori. Whether you are a new or experienced awamori drinker, you will find it delicious. This new type of awamori is great on the rocks or cut with seltzer. Light enough for apertif and appetizers and adds a burst of freshness alongside main dishes.
Size: 750ml
Distillery: Masahiro Shuzo Co. LTD.
Distillery Location: Okinawa
Founded: 1883
Profile: Established in 1883 and located in the Shuri region known for Awamori, Masahiro Shuzo has been honing their skill to create the rich taste unique to traditional Awamori. The Awamori Shimauta use traditional techniques such as atmospheric distillation that preserves the umami, aroma and vibrancy of the ingredient rice. Their moto for Awamori production is "unchanging but evolving and relevant"
