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He visits Wakashio regularly for maintenance
Koganei Sengan sweet potatoes are added to the secondary fermentation
The fermentation is distilled just once in a pot still before being matured at least 1 year in oak casks in the distillery warehouse
The 44% alcohol spirit is rested in enamel tanks before being diluted with very soft spring water from beneath the Kuma River
Yokka Koji "4 Day" Ryukyu Awamori 720ml Honkaku Shochu He visits Wakashio regularly forYokka Koji is a distinctly complex awamori made by one of the most creative distilleries in Okinawa Prefecture. Rather than the customary two day koji propagation process, Chuko Distillery doubles the duration of this essential step, creating layers of flavor and aroma as a result. After a 22 day, all rice koji fermentation, single pot distillation, and six months of tank aging, ABV: 43% Vol: 720 ml Maker: Chuko Distillery Region: Okinawa Prefecture
