Producer, Kumesen Shuzo
Region, Okinawa (Ryukyu Islands), Japan Style, Japanese single grain (rice) whisky Varietal, 100% Indica rice Maturation, Over 24 years in first‑fill bourbon barrels Size, 700 ml ABV, 43%
Kujira Ryukyu has its roots as an awamori‑maker (since 1952) and in 1989 began experimenting with whisky distillation. This particular expression is made from 100 % Indica rice, uses black kōji for saccharification, and is matured in first‑fill bourbon barrels under Okinawa’s subtropical climate — which accelerates maturation and imparts a distinctive flavour profile.
Taste Profile
BrightBalancedBold
Rich aromas of dried plum and herbs, with smooth layers of chocolate, vanilla, spice, and a touch of smoky oak on the finish.
