Masahiro Shuzo, one of the oldest distilleries in Okinawa, brings you a bottled masterpiece within this island-enriched whisky expression. It begins with 100% pure indica rice mashed with Black Koji, a historic ingredient found only along the idyllic shores of the Ryukyu island chain. 15 years resting in Sherry, Bourbon and American White Oak casks impart mellow flavors with a silky texture, as the humid island air accelerates and invigorates aging. The result is remarkably smooth, with hints of candied fruits and complex coalescence of sweet, spice and smoke, eventually giving way to a long, clean finish.
Origin: Okinawa, Japan
Mash: 100% Japanese Indica Rice, Black Koji
Nose: Dried Plums, Candies Fruits, with Mints and Chocolate Aromas
Tongue: Sweet Elements such as Chocolate, Vanilla, and Honey Giving a Pleasant Taste, Followed with Spices, Slightly Smoky Flavors, and Toasty Breads
Finish: Remarkably Smooth, Slight Sweet Licorice and Peppery Texture Develops into a Clean and Long Finish
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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