Chuko Yooka Kouji 720ml

The Awamori method that breaks common sense

Breaking the common sense: the production time of koji rice
It usually takes two days (48 hours) to make awamori. It takes four days (96 hours) to make Chuko Yooka Kouji. This will make the black The mycelium of koji mushroom can penetrate into the rice in maximum amount, allowing it to produce many ingredients that enhance the taste and aroma of awamori.

Break common sense No. 2: make Koji avoids the production of spores<br>General make In the process of making koji black Koji mold produces spores that turn black. When the spores are produced, they will cause hyphal infiltration Mi Nei's ability is weakened. In order to avoid the production of spores, the staff will all night at It is managed indoors.

Breaking common sense No. 3: Reusing the once-disappeared "ancient awamori method"
The "old-style Awamori preparation method" is a step in the Awamori production process that declined in the late Showa 30s (1955 AD). After studying this fermentation technology and understanding its principles, Tadataka Shuzo merged its ancestors' techniques with new brewing techniques to create "Chuko Four-Day Koji".

Breaking common sense No. 4: People cannot feel the sweetness of alcohol concentration
"Tadataka Yotsukako" is a new high-alcohol sake, but it has a fruity taste and excellent aroma like pear, and the soft sweetness makes you not feel the alcohol concentration.

How to drink:

Volume: 720ml
Alcohol: 43%

Under the law of Hong Kong, intoxicating liquor must not be sold or supplied to a minor in the course of business.

Material provided by: Chunghyo Shuzo