Danryu is the first awamori in Japan to be aged in whiskey barrels. It is made by blending clear aged and new liquor in a unique ratio with an amber-colored three-year-old liquor aged in oak barrels as a base. It creates a rich flavor that can only be expressed with Danryu.
In addition to its sweet whisky-like aroma, it has the gentle sweetness and lingering aftertaste that is unique to awamori, which is made from rice.
