Ryukyu, Awamori

• Distilled from 100% indica rice koji
• Koji: Black/ Distillation: Atmospheric / Yeast: Mango 
• 3 years minimum aging in kame (clay pots)

Located just outside the Okinawan capital of Naha, they have pioneered a reintroduction of kame clay pots for aging, reviving traditional Okinawan pottery and making the aging vessels themselves. They have also created the Shitsugi method, where younger Awamori is blended into a series of older pots, similar to the solera method in sherry.