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Awamori Kura

Awamori is a Japanese alcoholic drink specific to Okinawa island. As far as its production is concerned, the drink is made by distilling a mixture of rice, water, yeast and Aspergillus luchuensis, a microscopic fungus locally known by the name of kuro koji (black koji). In terms of its consumption, the drink is usually served in combination with water on the rocks or is mixed into a cocktail.

The Awamori Kura, which was submitted to the Monde Selection jury for tasting and was once again the recipient of the Grand Gold Quality Award, is presented in an attractive bottle placed in a beautiful cardboard box. This product has been aged for 3 years.

Appearance-wise, it is pale yellow in colour and very clear.

In terms of its aromatic bouquet, the nose is fine and complex, with lovely spicy aromas accompanied by beautiful toasted notes that tend to develop exponentially.

On the palate, there is a combination of freshness and an appealing complexity that consists of the same aromas that were also perceived on the nose, expressing themselves in combination with a pleasant note of vanilla.

The length in the mouth, which prolongs the first sensation identified in the tasting, is quite significant and is characterised by a very nice combination of finesse and complexity.

All of these characteristics led the Monde Selection tasters to nominate this beautiful Awamori as a candidate for this year’s Jury Prize.

"Each year, one product per category is awarded the Prize of the Jury as a token of excellence in know-how and quality. In order to qualify, the product must be unanimously selected as a “coup de cœur” by the jury members. The winner of the Prize of the Jury is then selected from a group of just 5 nominees, which makes this award an even greater honour for the recipient."

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