Yaesen Taruchozo Awamori

The Yaesen Taruchozo Awamori is a barrel-aged Awamori with 43% vol. It matures in French white oak barrels for 3 to 8 years after production and is then blended. Yaesen Taruchozo has a slightly sweet aroma and a complex taste. Awamori is Okinawa's traditional spirit, always produced from (Thai) rice and black koji. It is also called "Island Sake".

Description

Taruchozo Awamori is produced by Yaesen Shuzo on the small island of Ishigaki, which belongs to the Yaeyama archipelago. The island, which belongs to the prefecture of Okinawa, impresses with its subtropical climate, great beaches and unique culture. A true insider tip for holidaymakers. Due to its long barrel ageing, Taruchozo Awamori is very mild and round and transports you to its paradisiacal home from the first sip. Fine vanilla notes from the barrel are paired with earthy and spicy notes of black koji. This Awamori has an enormous complexity and a beautiful rice aroma. It is made using traditional still distillation. The product has been produced for over 50 years and is the distillery's best seller. On Okinawa, Yaesen Taruchozo is known to everyone simply as the "Green Bottle".

The Yaesen Taruchozo is a true collector of ribbons and is regularly awarded for its high quality at international competitions. For example, at the ISC 2021 with the gold medal as well as at the Tokyo Whisky & Spirits Competition (TWSC) 2020 and 2021 with Superior Gold.

The Taruchozo is not only enjoyed by Awamori lovers, but also by fans of barrel-aged spirits such as whisky, rum or brandy. It can be enjoyed neat or on the rocks, with soda or cold water, and is a fantastic cocktail ingredient.

Japanese Awamori
Net quantity: 720 ml
Alk.: 43% vol
Dispensed only to persons of full age
Importer: Ginza Berlin GmbH, Pfalzburger Straße 20, 10719 Berlin

About Yaesen Shuzo

Yaesen Shuzo is a leading Awamori manufacturer and was founded in 1955 on the small, paradise island of Ishigaki on Okinawa, part of the Yaeyama archipelago. Yaesen (八重泉) was named after the springs (泉) of the surrounding islands called Yaeyama (八重山). The company combines tradition with modernity. For example, the combination of traditional production methods such as direct kiln distillation, which has been passed down since ancient times on the island of Ishigaki, meet the long-term storage of their products in western barrels. In the field of barrel storage of Awamori, the company did absolute pioneering work in the industry.