The Kujira 25 Years Old Ryukyu Whisky is a true masterpiece, made with the technique and craftsmanship of Masahiro Distillery that dates back 138 years. Carefully crafted by Master Blender Mr. Arakaki Sunao, who handpicked and blended the finest whisky that matured in the white oak casks for more than 25 years. Ryukyu island, being the only region of subtropical climate in Japan, makes the miracle of rapid maturation possible. The aroma and flavor of tropical fruits and plants will take your senses on a trip to a tropical wonderland. Masahiro Distillery was founded in 1883 and is one of the oldest distilleries on the Ryukyu Island.
Origin: Okinawa, Japan
Mash: 100% Japanese Indica Rice, Black Koji
Nose: Sweet bitterness of dark chocolate
Tongue: Subtle sweetness with hints of white oak
Finish: Sweet, gentle, and harmonious flavors spread and linger in the mouth
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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