This is a rare awamori made using black sugar yeast (strain 5-15), which was isolated and developed by Professor Emeritus Hisayasu Nakata Kubo of the Tokyo University of Agriculture Junior College.
Although it is a young spirit, it won First Place in the Awamori Category at the 2014 Autumn National Alcoholic Beverage Competition, proving its high quality and flavor recognized by industry experts.
Its distinctive characteristics include a rich aroma, pronounced sweetness, and a smooth, mellow taste. In addition to being enjoyed on the rocks or diluted with water, it is also highly recommended served with hot water. This awamori is an excellent choice for evening drinks, gatherings, and banquets.
2014 Autumn National Alcoholic Beverage Competition – First Place, Awamori Category
By using black sugar yeast, this awamori achieves a rich aroma, outstanding sweetness, and remarkable smoothness. It was also designed with food pairing in mind, resulting in a light and pleasant finish that complements a wide variety of dishes.
