Kujira Ryukyu Whisky is a rice whisky made by aging traditional Japanese spirit awamori. The spirit was distilled from selected Indica rice fermented with the black Koji mold, and matured in virgin white oak cask for at least three years.
Note: Once an order has been safely & successfully delivered, we do not accept returns due to change of heart or taste. Due to state regulations, we cannot accept the return of alcohol purchased by a customer in error.
Kujira Ryukyu is Shin Group’s line of whiskies produced by traditional awamori and shochu distilleries. One of these distilleries is Yaesen Shuzo, located on the island of Ishigaki, which is part of the Yaeyama Island group in the Ryukyu Islands archipelago. The distillery, founded in 1955, originally produced traditional Ryukyu awamori and pineapple liqueur.
Kujira Ryukyu Whisky was distilled from selected Indica rice that was fermented with the unique black Koji mold. The spirit is matured in virgin white oak cask, and this limited-edition expression is a blend of the 8-year Kujira Ryukyu Whisky and whisky matured for at least three years.
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About Japanese Whisky
Although maybe not be the first Spirit you would think of when Japan is mentioned; the Japanese make one of the best types of whisky in the world. It’s heavily influenced by scotch but with smoother and delicate notes.
The history of the Japanese whisky is not even a century old, but in this short time, the Japanese blended and single malts have taken over the world by storm and can easily go against their whisk(e)y counterparts from across the globe.
Slightly peated oak aroma on the nose is accompanied by caramel, toffee, and a hint of dark plum. The palate is sweet, with some sour undertones, and flavors of honey and wood. The finish is long and sweet, with notes of vanilla and oak.