Awamori is Japan's oldest distilled liquor. It is made from long-grained indica rice, using yeast and
black-koji mold of Okinawan origin. It was through trade with China and Southeast Asia in the early
15th century that Thai distillation techniques were introduced into the Ryukyu Kingdom (present-day Okinawa). Since then, Awamori has been improved and refined to be praised for its savor.
Awamori shows the greatest charm in its aging; it deepens the taste and flavor through a long, undisturbed process. The more matured, the milder it becomes. When aged for three years or more
it is called "kusu"(aged Awamori) and it can be preserved for several decades.
After a long preservation, you will find a hearty liquor rich in taste and flavor.

Awamori uses black-koji mold known as aspergillus awamori to turn the starch in the rice into sugar.
This differs from mainland Japanese liquors that use white-koji mold.
The black-koji mold produces citric acid in mass quantity which suppresses breeding of miscellaneous germs. Therefore Awamori that uses the mold is producible throughout the year even in subtropical climates; while mainland Japanese liquor uses white-koji mold and is generally manufactured in winter.
It is also said Awamori smells with a rich and mellow flavor due to the black-koji mold.

Alcoholic drinks are classified into two types according to their production process as follows;

Additives are never used nor alcohol added; but only rice, water, yeast and black-koji mold, which are all in high quality. Kumejima's Kumesen uses clear water from the notable spring, "Doga", which differs from the other brands, making the Awamori extremely tasteful.
Its careful manufacturing techniques are also remarkable for a nice taste.
To take advantage of the living ingredients such as yeast and black-koji mold, Kumejima's Kumesen uses underground water and a natural breeze instead of a refrigerator to cool the mash. The stirring of the mash is gently done by hand.
For distillation, Kumejima's Kumesen has been using optimal methods to keep the savor of the ingredients in the spirits. The mash is heated indirectly and distilled at normal pressure with a single still peculiar to Okinawa, which was developed through long distillation experiences.
The distillation produces mellow liquor, which becomes increasingly mellow through maturation.
Until its shipment, Kumejima's Kumesen brand Awamori sleeps soundly in tanks or earthenware
pots--- improving its appeal.

The company was founded in 1949 on the Island of Kume which is located in the East China Sea 94km west of Okinawa Island.
Its popularity shows in the amount of manufacturing during year, which has been the largest in Okinawa for the last twenty years. Its award history of prizes, international as well as domestic, also proves the excellent quality of its spirits.
Besides, the company has supported official events held by municipalities and extracurricular activities at local schools. It recently offered provisions to the areas stricken by earthquakes in October 2004.