Yokka Koji Awamori gifts him hold for 15 mins then

hold for 15 mins then slowly reduce

however sudden changes in temperature could cause thermal shock

The rich taste is explained by the fact that it is harvested during the coldest part of the winter and only the darkest seaweed is selected

It is a live food that is rich in enzymes and brings out amazing flavour in foods whilst also tenderising it

Yokka Koji Awamori gifts him hold for 15 mins thenRich, complex, full bodied Awamori from Okinawa, Japan. A stunning and complex Awamori from Chk distillery on Naha Island, Okinawa, Japan. The traditional spirit of Okinawa, Chk have been making Awamori since 1949. Hints of pear, green apple and rose with a rich body, a smooth, luxurious texture and a long, involved finish. Awamori is made from long grain Thai rice that is inoculated with black koji rice mould, fermented and then distilled, usually in