The Making of Zuisen Awamori

1 Ingredients:
Thai rice, koji, water, awamori yeast
2 Rice steaming:
Fully drained Thai rice is heated with steam.
3 Koji production:
Koji mold is sprayed over steamed rice to make koji.
4 Preparation:
After water and yeast are added to koji, it is fermented for about two weeks to age.
5 Distillation:
Aged, unrefined awamori is distilled in a still to make aromatic awamori.
6 Storing/maturing:
Depth of both taste and aroma increases by aging for a long period of time. Awamori that is aged for more than three years is called couth, or old sake.

Zuisen Distillery Co., Ltd.