Hi there! I grew up on Okinawa but I've lived in the US for a very long time. I was looking to make koregusu, but found that the only place that sells it in my area has a very low proof (40, or 20% abv) variety.
I know traditionally awamori is much higher proof. Is it possible to find any resources on necessary percentage alcohol for making koregusu, or does anyone perhaps know if this low proof will work?
Thank you!
by authorbrendancorbett