rare FLAVOURS,
BOLDLY REIMAGINED

Awadachi is bold, unapologetic, and refreshingly different.
It doesn’t fill a gap - it redefines what drinking can be.

IT’S is not mass-market. It’s built on authenticity, craftsmanship, and bold, unknown flavours that sets a new standard. No shortcuts. No compromises.

Every detail is driven by purpose, not trends.

Why Awadachi Exists

Most non-alcoholic drinks today are generic, safe, and uninspired. I wanted something that felt alive - layered, unexpected, and full of character.

Awadachi is about a new way of how and what we are drinking. It's about the joy of discovery and the simple pleasure of taste, connecting heritage and imagination in every sip.

What Makes It Different

Awadachi doesn’t imitate the flavor of wine; it mirrors its chemistry. This is not a reinterpretation, but a parallel - crafted with the same structural complexity, yet entirely its own.

Freshly pressed whole fruit juices_never from concentrate.

Rare Japanese teaS_sourced with the knowledge and expertise of a renowned Japanese tea master and brewed using the mizudashi technique - a slow cold infusion that draws out delicate aromas while minimizing bitterness.

Naturally fermented unripe persimmonS_a nearly forgotten Japanese fermentation technique called kakishibu, this process produces natural tannins and antiseptic qualities through oxidation and polyphenol polymerization—the same chemical transformations that occur during wine aging.

Moshio sea salt from Setouchi_still harvested the same ancient way from the pristine waters of Setouchi harbours infused with the rich umami of hondawara seaweed.

Wild herbs and botanicals_foraged at their peak, dried or processed to preserve their full aroma and intensity.

Verjus_the gently tart juice of unripened grapes, adding freshness, balance, and structure without overwhelming sweetness or acidity.

Double pasteurised_no sulphates, no preservatives.

Design & Art

Each bottle features original artwork by both established and emerging Japanese artists.

It’s an opportunity to discover their imagination, creativity, different techniques, and unique styles - a space for them to express themselves freely, just as the flavours were created.