Kujira Whisky 8 Years Old
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Kujira Whisky 8 Years Old is a creation of the historic Shinzato Shuzo distillery located in southern Japan in the tropical archipelago of Okinawa formerly known as the Ryukyu Kingdom. Distilled, aged and bottled in Japan, the originality of this single grain whisky is that it... Read more
- Type Single grain
- Brand Kujira
- Distillery Shinzato
- Region Okinawa
- Trader Official
- Age 8 years old
- Degree 43 %
- Volume 50 cl
- Rice Indica
- Peat Non peated
- Cask type Bourbon Barrel / Sherry Cask
- Package Cardboard box
Kujira Whisky 8 Years Old is a creation of the historic Shinzato Shuzo distillery located in southern Japan in the tropical archipelago of Okinawa formerly known as the Ryukyu Kingdom. Distilled, aged and bottled in Japan, the originality of this single grain whisky is that it is made from 100% indica rice fermented with yeast and black Koji, a variety unique to the Okinawa islands, according to the ancestral distillation method inherited from the Awamori, the traditional spirit of the region.
Both whisky and awamori, the single grains of rice are grouped under the name Ryukyu whiskies and represent an enriching blend of age-old know-how. Kujira Whisky is a blend of single grains aged 8 years in Sherry and Bourbon casks in a subtropical climate whose influence is clearly expressed through a remarkable tasting profile that is light, refreshing and balanced.
On the nose it is first the herbaceous, fruity (plum) and greedy (mint candy) notes that reveal themselves, followed during tasting by the sweetness of the vanilla aromas and the strength of the spicy, woody and slightly smoky aromas. In the finish, it is the refreshing side of mint and Japanese pepper that accompanies the end of the tasting.
The history of Ryukyu whiskies began in 1989 under the impetus of the Kumesen Syuzo distillery, joined by the dean of Okinawa distilleries in the Shinzato Shuzo, with the desire to create a spirit combining the know-how of rice distillation with the tradition of whisky with ageing in oak casks instead of earthenware jars, the kame, used for Awamori.
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