Kumesen G.E.M. Awamori 10 Year Aged - 700ml gifts wasabi and after two years of

and after two years of dormancy the logs will fruit twice a year for 5 years

Traditionally brewed by master craftsmen at Iio Jozo

owing to its highly hygroscopic properties - in other words

Kosho can be served on the side of the plate with almost anything and makes an excellent topping to canapés

The koji-making process usually takes two days but “Yokka Koji” means ‘four-day koji’

Kumesen G.E.M. Awamori 10 Year Aged - 700ml gifts wasabi and after two years ofKumesen G. E. M. 10 year, oak aged Awamori 700ml Awamori is made from long grain Thai rice that is inoculated with black koji rice mould, fermented and then distilled for a stunning balance. Kumesen is one of the most famous Awamori producers in Japan and G. E. M. (Genuine Extra Matured) is a ground breaking product. The liquid is a blend of two reserve Awamori, a 1997 and a 2001 that are then co matured for a further 10 years in second use bourbon