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| In the Sakimoto Shuzosho distillery, the workers all directly handle the rice, koji and water themselves in the process of producing a completely handmade awamori. Making the koji by hand is extremely hard work. However, because the distillation involves the old method of heat being applied to the moromi (main mash), we are extra careful to avoid it being burned. Thus, one aspect that can be extremely tough is that no matter hot it might be, we must have someone minding the distilling pot. Sakimoto Shuzosho prides itself on making awamori that has what might be termed an old-fashioned flavor but one that also matches current trends for a pleasantly drinkable product. |
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