Matsufuji Awamori

The Matsufuji Awamori is produced by the Sakiyama Awamori Distillery. This traditional company has been around since 1905 and this awamori is the distillery's premium product. The rice koji is fermented for three days (most awamoris are fermented for just two days), which makes the matsufuji particularly smooth and complex. After distillation, it is 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 complex and slightly earthy 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. Most of Japan's over-centenarians live on Okinawa. Here, of course, people are sure that there is a connection between their advanced age and their consumption of awamori.

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

Shochu / 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 Awamori Matsufuji, which is extremely popular throughout Japan. During the Second World War, 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.