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Whisky Kujira

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If you are looking for originality in Japanese whisky while remaining in a deeply Japanese approach, check out Kujira whiskies. Grain whiskies made from rice, these whiskies take their roots from the ancestral know-how of the Okinawa distilleries in the production of Awamori. From this distilled alcohol specific to the southern islands of Japan, Shinzato Shuzo, Kumesen Shuzo and Masahiro Shuzo have applied the production and aging methods of whisky to create a unique product that retains all the taste attributes of a whisky. A whisky with Awamori accents, can we be more Japanese?
3 products /

Kujira Whisky 8 Years Old

SINGLE GRAIN - 43 % / 50 cl

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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€ 92.00 Available

Kujira Whisky 12 Year Old Sherry Cask

SINGLE GRAIN - 43 % / 70 cl

Kujira Whisky 12 years old Sherry Cask is a single grain whose originality is to be elaborated from 100% long indica rice fermented with yeasts such as whisky and black Koji, a variety unique to the Okinawa islands, according to the ancestral distillation method inherited from the awamori, the traditional local spirit. Distilled, aged and bottled in Japan, this single grain is a creation of the historic Shinzato Shuzo distillery located in southern Japan in the tropical Okinawa archipelago formerly called the Ryukyu Kingdom.

 

Both whisky and awamori, the single grains of rice are grouped together under the name Ryukyu whiskies and represent an enriching blend of aging skills. Kujira Whisky is a blend of single grains aged 12 years in Sherry casks only in a subtropical climate whose influence is expressed through a tasting profile balanced between sweetness and complexity.

 

At the opening it is at first the notes of rum, cognac, molasses and corn that are expressed in the mouth followed by the sweetness of the fruity aromas of blueberry and dried fruit. On the finish, one notes the lightness and sweetness of its aromatic profile that lingers until the last moment.

 

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 the distilleries of the Shinzato Shuzo region 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 casks instead of earthenware jars, the kame, used for Awamori.

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€ 185.00 Available soon
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Kujira Whisky 20 Years Old

SINGLE GRAIN - 43 % / 70 cl

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.

More info...
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€ 250.00 Available soon

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