Matsufuji Awamori

The Matsufuji Awamori is produced by the Sakiyama Awamori Distillery in Kunigami on Okinawa. This traditional company has been around since 1905 and this awamori is the company's premium product. The rice koji is fermented for three days (most awamoris are fermented in just two days), which makes the matsufuji particularly smooth and complex. After distillation, it is then blended, 60% of the bottling is matured for at least three years in a steel tank, 40% is freshly distilled awamori. In addition to its mild aroma, Matusfuji is characterized by a rich and slightly sweet taste. Paired with the spicy umami notes of black koji, it is particularly intense and profound, but still very smooth and mild at 30% vol. Awamori is Okinawa's traditional spirit. And as Okinawa is also home to the highest number of over-centenarians in Japan, there is naturally a certain connection.

Matsufuji Awamori is ideal for food pairing with smoked fish and meat, fried food, fatty meat (e.g. pork belly) and cheese. It tastes good neat or on the rocks, and is a fantastic accompaniment to food when extended with soda or cold water.

Awamori
Japanese spirit
Net quantity: 720 ml
Alcohol content: 30% vol.
For sale to persons of legal age only
Importer: Ginza Berlin GmbH, Pfalzburger Straße 20, 10719 Berlin

The Sakiyama Awamori Distillery was founded in 1905 in Kunigami on Okinawa and is the proud producer of Ryukyu Awamori Matsufuji, which is extremely popular throughout Japan. During World War 2, the distillery suffered enormous damage. After the war, the buildings were rebuilt and production continued. Due to the nearby Mount Onna, the area around Kunigami is blessed with great and particularly soft water, which is clearly reflected in the quality of the Awamori.