The Making of Zuisen Awamori
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.
After water and yeast are added to koji, it is fermented for about two weeks to age.
Aged, unrefined awamori is distilled in a still to make aromatic awamori.
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.