Kujira Ryukyu Whisky
KUJIRA Ryukyu Whisky NAS was distilled from 100% selected rice that fermented by Okinawa grown unique black Koji mode. It’s been aged in White Oak Virgin barrels for more than 3 years. Although it is aged around 3 years; however, thanks to the warm climate and virgin oak, the whisky was very matured with dark color, and rather mellow with vintage-like complexity.
Yaesen Shuzo was created in 1955, located in one of the most beautiful paradise-like islands, Ishigaki island. It has been producing traditional Ryukyu Shochu (locally called Awamori) and some unique pineapple liqueur.
Nose: Slight peated oak aroma, caramel, toffee, hint of dark plum.
Palate: Sweetness from rice with a bit of sourness, strong perfume, honey, oakiness
Finish: Vanilla, perfume, oak aroma, long sweetness.