This uniquely-Okinawan whisky begins from 100% indica rice, mashed with black Koji which is found only along the Ryukyu island chain. Master blenders at one of the oldest distilleries in Japan, Masahiro Shuzo, hand-selected the White Oak Virgin Casks where this Kujira rests for 5 years, soaking in woody spice and subtle tannins for a truly one-of-a-kind texture. The aftertaste is smooth, mellow and sweet, bringing Kujira 5 year to a satisfyingly sensational close.
Origin: Okinawa, Japan
Mash: 100% Japanese Indica Rice, Black Koji
Nose: Sweet Scent of Caramel, Vanilla, and Hints of Licorice. Oak Barrels Bring Woody and Spices Notes
Tongue: Lovely Caramel with Fresh Vanilla Notes. Slight Tannins from Oak Barrel Gives An Attractive Texture
Finish: Smooth, Mellow, and Sweet Aftertaste, with A Touch of Pepper, Oak, and Spices
No caramel color added
ABV 43% (86PF) Size 700ML
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.
Read Full Article
