沖縄県·泡盛
Koshu (Kusu) Culture
Koshu (Kusu) is Awamori that has been carefully aged for three years or more. It can be considered the very essence of Okinawan liquor culture. In Okinawa, there is a tradition called 'Shigagi,' where families store Awamori in ceramic jars and gradually add new spirits to the old ones to coincide with milestones such as births and weddings. Koshu, nurtured across generations, gradually transforms into a mellow and profound flavor. It possesses a smooth, gentle mouthfeel that only years of aging can produce. A jar of Koshu growing alongside a child is the history of an Okinawan family itself. Please taste this special cup, crafted by time alone.
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