From the award-winning master blenders at one of Okinawa’s oldest distilleries, the Kujira 10 Year is even more special than its age statement suggests. 100% indica rice is distilled and mashed with native black Koji, followed by 10 years in carefully-sourced White Oak Virgin Casks. Salty sea air enhances its maturation for a whisky that’s decadent in honey and vanilla aromas, a palate of baked bread and charming clover, and a slight bitterness in the finish that enriches the bold balance of sweet and spice.
Origin: Okinawa, Japan
Mash: 100% Japanese Indica Rice, Black Koji
Nose: Honey and Brown Sugar, Come Along with Spices and Soft Oaky Aromas
Tongue: Soft Butter Caramel Sauce with Licorice and Baked Bread Flavor. Charming Spices such as Clover and Cinnamon Enrich the Taste
Finish: Long Finish of Spices, with a Slight Pleasant Bitterness Balancing the Sweetness
No caramel color added
ABV 43% (86 PF) Size 700 ML
More About Kujira
Where once ruled the Ryukyu Kingdom now stretches the Ryukyu Islands, a chain of isolated lands lingering in crystal blue seas. This historic Japanese region blends a delightful maritime culture with delectable regional cuisine grown from rich beds of tropical soil.
Among these islands is Okinawa, where time moves slow and community ties are strong. Happy, healthy and long-living locals share their shores with majestic Grey Whales who find winter sanctuary in the surrounding warm waters. Known for the indigenous spirit Awamori, customary distilling techniques have evolved to bring a taste of Ryukyu to the world of whisky.
Every Kujira Whisky is 100% made in Japan from long grain Indica Rice and Okinawa’s native black Koji. Every batch is a small one, never supplemented with foreign grain. Each expression is a truly divine illustration of the idyllic land from which they came.
It was long hidden in the back of small liquor stores in Chinatowns across the US and was the drink of choice at banquets – generally downed in multiple shots – but Baijiu is stepping out into the limelight at last.
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