| Sangosho : Yamakawa Shuzo |
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Aged awamori from Okinawa - referred to as kusu in the local Okinawan dialect - has been treasured from olden times. Of the many awamori distilleries, none puts more effort into kusu than Yamakawa Shuzo. Its large number of storage tanks and pots for aging testify to the experience and technical prowess of those in this distillery specializing in kusu. Having focused on aged awamori ever since its establishment three generations ago, all of the product put aside is kusu older than the year tags indicate, a dedication that has made the name Yamakawa Shuzo synonymous with kusu. There is product in the distillery's storehouse that has already been aged for 20 to 30 years, but will be left to quietly mature until it becomes vintage kusu aged for 50 or even 100 years.
Okinawa was the only part of Japan to experience land battles during World War II. Before the war it was not unusual to find awamori aged for as long as 200 years, but unfortunately most of this vintage kusu was destroyed in the fighting. The aging of awamori to produce kusu can only be done during times of peace, and so in that respect, perhaps it can be said to be synonymous with peace. |
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| Sangosho (Awamori / 30% alcohol) |
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| Produced for day-to day consumption, this awamori is not aged. It has a mild aroma and a soft, mellow umami flavor. |
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| Sangosho 5 years (Awamori / 35% alcohol) |
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| Characterized by its soft aroma and gorgeous hint of koji. It has a smooth sweetness and a composed flavor. |
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| Sangosho 10 years (Awamori / 43% alcohol) |
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| The sweet fragrance it has from being aged is reminiscent of cream. The translucent feel in the mouth from the aging is also quite superb. Definitely worth trying straight. |
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