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Kujira Whisky 20 Years Old

Kujira Whisky 20 Years Old

SINGLE GRAIN / 43 % / 70 cl

€ 250.00

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Distilled, aged and bottled in Japan, Kujira Whisky 20 Years Old is a creation of the Kumesen Syuzo distillery located in southern Japan in the tropical archipelago of Okinawa formerly called the Ryukyu Kingdom. The originality of this single grain is that it is made from 100%... Read more

  • Type Single grain
  • Brand Kujira
  • Distillery Kumesen
  • Region Okinawa
  • Trader Official
  • Age 20 years old
  • Degree 43 %
  • Volume 70 cl
  • Rice Indica
  • Peat Non peated
  • Cask type Bourbon Barrel
  • Package Cardboard box

Distilled, aged and bottled in Japan, Kujira Whisky 20 Years Old is a creation of the Kumesen Syuzo distillery located in southern Japan in the tropical archipelago of Okinawa formerly called the Ryukyu Kingdom. The originality of this single grain is that it is made from 100% long indica rice fermented with yeasts such as whisky and black Koji, a variety unique to the Okinawa islands, and distilled in traditional pot stills according to the manufacturing method inherited from the traditional spirit of the region, the awamori.

 

Both whisky and awamori, rice single grains are grouped under the name Ryukyu whiskies and represent an enriching blend of aging know-how. Kujira Whisky is a blend of single grains aged for 20 years in Bourbon barrels only in a subtropical climate whose influence is expressed through a deep and complex tasting profile.

 

This complexity is fully expressed on the nose with fruity notes of plum, oaky notes and the greediness of vanilla notes. During tasting, a multitude of fruity aromas of dried fruits enrich its aromatic palette up to the rather spicy finish with liquorice and vanilla notes.

 

The history of Ryukyu whiskies began in 1989 under the impetus of the Kumesen Syuzo distillery founded in 1952 and joined by the dean of distilleries in the region Shinzato Shuzo founded in 1846, with the desire to create a spirit combining the know-how of rice distillation with the tradition of whisky with aging in oak barrels instead of earthenware jars, the kame, used for Awamori.

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Our tasting experience

Kujira 20 years is made from rice but has an aromatic universe very close to the more classic single grains made from corn and other grains. As soon as the first fragrances appear, this atypical premium whisky reveals a light nose with floral notes of lilac and wisteria, gourmet notes of marzipan, a mentholated freshness and a few oaky touches. When tasting, the onset in the mouth is rather sweet and fruity with aromas of confectionery such as fruit pastes and rice pudding to which are added caramel and vanilla aromas typical of grain whiskies. The classic and balanced finish confirms the gourmet spirit of Kujira 20 years with the sweetness of fruity notes such as cherry and almond.
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Japan specialist

all major japanese whisky references available in Europe

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