Soba-Shubou Fukushima

Fukushima, Bandai-cho

Fukushima, Bandai-cho

Fukushima, Nihonmatsu City

Fukushima, Nihonmatsu City

Fukushima, Aizuwakamatsu City

Fukushima, Aizuwakamatsu City

Ishikawa, Wajima City

Ishikawa, Wajima City

Ehime, Shikoku Chuo City

Ehime, Shikoku Chuo City

Ehime, Shikoku Chuo City

Ehime, Shikoku Chuo City

Ehime, Shikoku Chuo City

Ehime, Shikoku Chuo City

Kochi, Sagawa-cho

Kochi, Sagawa-cho

Fukushima, Nihonmatsu City

Fukushima, Nihonmatsu City

Fukushima, Kitakata City

Fukushima, Kitakata City

Saitama, Kawagoe City

Kawagoe City, Saitama

Wakayama, Tanabe City

Iida City, Nagano

Iida City, Nagano

Himeji City, Hyogo

Himeji City, Hyogo

Shimane, Oki no Shima Town

Shimane, Oki no Shima Town

Miyazaki, Takachiho Town

Miyazaki, Takachiho Town

Miyazaki, Takachiho Town

Miyazaki, Takachiho Town

Miyazaki, Ayacho

Miyazaki, Ayacho

Okinawa, Tomigusuku City, Okinawa Prefecture-produced awamori brewed with mango fruit yeast. Normally, awamori increases its panirin content (sweet aroma) through aging, resulting in a mellow and rich flavor. This mango-brewed awamori, through industry-academia collaboration, achieves a panirin content equivalent to a three-year-old sake in just six months from distillation by using mango fruit.

Okinawa, Tomigusuku City, Okinawa Prefecture. Awamori brewed with mango fruit yeast produced in Okinawa. Normally, awamori increases its panirin content (sweet aroma) through aging, resulting in a mellow and rich flavor. This mango-brewed awamori, through industry-academia collaboration, achieves a panirin content equivalent to a three-year-old aged sake in just six months from distillation by using mango fruit.

Okinawa, Tomigusuku City, Winner of the 18th Japan Brewing Society Technical Award in Heisei. Chūkō Shuzō successfully revived the production method 'Sea Juice Immersion Method' that had once been lost in the 600-year history of awamori. It has a rich aroma and flavor with depth. Sea Juice Immersion Method: The soaking time of rice is long (usually 1 hour, Sea Juice Immersion is 20 hours), and the previous soaking water is added during soaking (utilizing increased microorganisms and lactic acid bacteria in the water).

Tomigusuku City, Okinawa, Japan Brewers Association Technology Award for 2006. Chuko Shuzo succeeded in reviving the "sea-juice dipping method," a method once discontinued in the 600-year history of Awamori, in the modern age. It has a rich and profound aroma and taste. Sea-juice soaking method: long soaking time for rice (usually one hour, 20 hours for sea-juice soaking), adding the previous soaking water when soaking (to take advantage of microorganisms and lactic acid bacteria that have increased in the water).

Kanagawa, Atsugi City Amber Ale/Brown Ale

Amazake made using black koji mold, which is the raw material for awamori in Okinawa, Tomigusuku City. It contains a lot of citric acid that is good for the body and has a refreshing taste like fruit. No sugar or sweeteners added.

Enjoy on the rocks with ice or mixed with soda. Recommended for those who are not strong alcohol drinkers.