Fruity Amazake made with Rare Black Koji[Black koji amazake] Black amazake 720ml

Amazake with a natural sweet and sour taste using koji.

It's a rare black koji amazake! Black koji contains a lot of citric acid, so you can enjoy a fruity sour taste without being sweet.

The sweetness of rice malt makes the sourness of citric acid mellow, and you can enjoy the sweetness and sourness of rice malt in a thick texture. Recommended for those who don't like the sweetness of amazake.

Black koji is a type of rice koji typically used in making shochu, and is said to have originated in Okinawa. Normally, the spores of black koji make amazake dark and harsh, but by suppressing the spores of black koji with our unique technology, we are able to create a mild, white amazake without harshness.

[Manufacturer] Chuko Sake Brewery, Tomigusuku City, Okinawa Prefecture

Founded in 1949. Awamori maker "Chukko Sake Brewery" is located in Tomigusuku City, Okinawa Prefecture, 10 minutes by car from Naha Airport. We are pursuing new possibilities of Awamori based on our corporate philosophy of inheriting and creating Awamori culture.
Black Amazake was born in 2012 after a series of development efforts to create amazake using black koji mold, which is unique to Okinawa.
By using black koji, it contains a lot of citric acid and has a fruity acidity that is not too sweet. In addition, the spores of black koji usually turn the amazake black and give it a harsh taste. .

What is Black Koji?

It is a type of rice koji typically used in making shochu, and is said to have originated in Okinawa. The color is literally pitch black, and if you touch it, your hand will turn black. Since the koji contains a lot of citric acid, it can suppress the growth of bacteria, and is indispensable for making shochu in Okinawa and Kyushu, which are hot and humid.