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The series of KUJIRA Ryukyu Whisky is a new style of Japanese whisky jointly launched by several traditional distilleries in Okinawa, Japan. The unique black koji mold is mixed in to 100% carefully distilled rice to turn the starch contained in the rice into sugar, then left to ferment, turning into the unique deep amber-coloured whisky after years of cack maturation.
Located at Japan's southernmost region, Okinawa is a chain of islands with a distinctly subtropical climate. Due to warm and humid all year round, the speed of whisky maturation is several times that of distilleries in temperate zone; accordingly the body of KUJIRA are round and smooth, full flavoured with attractive aromas of rice.
SMELL: perfume of oak barrel, vanilla, plum, fresh sweetness
TASTE: Sweetness from bourbon and sherry oak cask, dry fruits, comfortable spiciness
FINISH: Licorice, perfume, vanilla, spices
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