Our tribute to over 500 years of Okinawan distilling history. Made with Australia's very own variety of jasmine rice, Topaz, our Awamori is crafted from 100% hand made black koji, with no additional ingredients except yeast and the finest Melbourne water.
Fermented for over 21 days and single-distilled, our awamori is a beautiful blend of earthy umami and tropical-tinged sweetness. Drink neat, on the rocks, in a Chu-Hai or as a substitute for tequila, rum or gin in your favourite cocktails.