Awamori is called Kusu when it is aged for more than three years after the distillation. This aging is highly unique to Awamori. The older it gets, the richer its aroma and taste become. Of all the distilled liquors in Japan, only Awamori has this culture of maturation. Yokka Koji is a distinctly complex awamori made by one of the most creative distilleries in Okinawa Prefecture. Rather than the customary two-day koji propagation process, Chuko Distillery doubles the duration of this essential step, creating layers of flavor and aroma as a result. After a 22-day, all-rice koji fermentation, single pot distillation, and six months of tank aging, Yokka Koji is bottled at 43% ABV and exudes a luscious aroma profile.