Taking a tour through an awamori aging cave with a tofuyo chef in Kin, Okinawa. Close to 15,000 1.8 liter bottles are resting here with the oldest reportedly being 31 years old. The limestone caves are currently nearing capacity, so new customers can purchase a maximum of 12 years (the 20 year option pictured is no longer available), and all labels are from nearby Kin Distillery. The neck tags on the bottles are written by their owners with celebratory messages looking ahead to a nomikai somewhere down the road. In addition, the caves now host an increasing cargo of tofuyo (white container), the intensely flavorful aged Okinawan tofu which the chef’s mother sells at Choraku in Kin and their newly opened shop at Naha Airport. The cave maintains a constant cool temperature and is easily accessible by a steel staircase, although probably not a great option for those with mobility constraints. After climbing out of the cave, we tried some 27 year old “Tatsu” awamori with lunch, and it was liquid gold. I must say that few things go as well with awamori as tofuyo, the umami bomb of tofu products. Kanpai!