Kujira

The main ingredient is selected Indica rice, which serves as the foundation for Ryukyu whisky. Long grain Indica rice is extremely suitable for making exceptional Ryukyu whisky compared with other types of regular rice ingredients.

Ingredients

The raw ingredient of rice is made into rice koji by using unique black koji mold, and then steam and add east to make moromi (solid mass of swollen rice grains)

Mashing
(Rice Malting)

Water and rice koji (moromi) are combined with Awamori yeast to initiate fermentation. The fermentation process is meticulously carried out for a duration of 10 to 14 days.

Shikomi
(Fermentation)

The matured moromi (rice wort) is double distilled through a traditional pot stills.

Distillation

The rich aromatic new-make is aged handpicked white oak barrels and it achieves a unique deep amber-colored whisky under warm climates of the Ryukyu island.

Maturation

The Okinawan Craftsmanship

Kujira Whisky stands as a rising star among globally recognized Japanese whiskies as one of a kind popular whisky category distinguished by its ingredient and production in the unique subtropical climate that allows for early maturation with bold and rich tasting profile.
Within this challenging yet rewarding environment, the artistry and dedication of Okinawa's 500-year-old tradition of strong spirits production bring forth exceptional whisky, constantly evolving from the wisdom of previous generations.

DISTILLERY

Masahiro Distillery was established in 1883 by Masahiro Higa, the father of Masahiro Higashitsune, who served as the royal chef of the Ryukyu Kingdom.

Benefiting from the esteemed reputation and extensive network of Masahiro Higashitsune, the distillery acquired a license to produce Okinawa's traditional distilled spirit, known as ""Awamori,"" and has since emerged as one of the oldest and largest distilleries in Okinawa.