Frequently Asked Questions
Elevate your whisky collection with the Kujira Ryukyu 12-Year-Old Single Grain Whisky, a distinctively crafted Japanese spirit hailing from the tropical Okinawa Islands. Made from 100% premium Indica rice and fermented with Okinawa's unique black Koji yeast, this whisky matures for over 12 years in rich sherry casks under a subtropical climate that enhances its depth of flavor. A harmonious blend of tradition and innovation, it unveils a captivating aroma of caramelized dried fruits, coconut, and vanilla, complemented by notes of molasses and vibrant red fruits for a balanced palate. With its smooth, long-lasting finish enriched by hints of oak and gentle sweetness, Kujira 12-Year-Old offers a truly luxurious sip that celebrates the heritage of Ryukyu island distilling. Experience the artistry of Japanese whisky-making with every pour.
Process & Profile
- Unique Ingredients: Kujira is crafted from 100% premium Indica rice, fermented and distilled with Okinawa's indigenous *black koji*. This ingredient, traditionally used in Awamori and sake production, imparts a unique character to the whisky.
- Climate-Accelerated Maturation: The subtropical climate of the Ryukyu Islands expedites the aging process in carefully selected sherry casks, giving the whisky a rich and rounded body.
- Aging: This whisky is matured for over 12 years, exclusively in sherry casks, resulting in a complex blend that balances sweetness and depth.
Tasting Notes
- Appearance: A warm, inviting amber hue with golden highlights.
- Nose: Aromatic layers of sherry, molasses, and dried fruits, balanced with hints of honey, vanilla, and a subtle balsamic undertone.
- Palate: A luxurious medley of flavors, including molasses, corn syrup, and rum mousse sweetness, complemented by tart fruity notes reminiscent of balsamic vinegar.
- Finish: Long and evolving, starting with a touch of bitterness that transitions into a lingering, enduring sweetness with hints of dried fruits.
What Makes It Special
- Rice-Based Whisky Innovation: Kujira distinguishes itself as one of the few whiskies crafted entirely from rice, showcasing the artistry of Okinawa's distillation heritage.
- Sherry Cask Excellence: Aging exclusively in sherry casks enriches the whisky with deep, complex flavors, creating a balance between sweetness, spice, and a hint of tanginess.
- Subtropical Impact: The Okinawan climate speeds up the aging process, enhancing the depth and intensity of flavors not commonly found in whiskies aged in cooler environments.
- Cultural Legacy: Kujira embodies Okinawa's 500-year-old brewing traditions, blending the ancient craftsmanship of Awamori spirits with modern whisky-making techniques.
How to Enjoy
- Neat or on the Rocks: Best savored neat to fully appreciate its intricate layers or with a single ice cube to open up its aromatic complexity.
- Pairings: Complement this whisky with desserts like dark chocolate or dried figs, or pair it with delicate foods such as sushi or roasted nuts to enhance its nuanced profile.
- Cocktail Sophistication: Though rare and distinctive, it can serve as a luxurious base for high-end cocktails, such as a Japanese-inspired Old Fashioned.
Frequently Asked Questions
What is Kujira Single Grain Ryukyu 12 Year Old Whisky made of?
This whisky is made from 100% long-grain Indica rice, fermented with black Koji yeast, a unique variety used in Okinawa, Japan. It is aged for 12 years in sherry casks, which imparts its complex and balanced flavor profile.
What flavors and aromas can I expect from this whisky?
The whisky features dominant sherry notes with a mix of molasses, corn syrup, and balsamic-like tartness. On the nose, it offers dried fruits, caramel, and vanilla, while the palate includes rum-like sweetness with hints of red fruits, almond paste, and light citrus. The finish is long, with sweet and lightly sour characteristics.
How is Kujira Ryukyu whisky different from other whiskies?
Kujira Ryukyu whisky is distinct because it is crafted from rice, unlike most whiskies made from barley, corn, or rye. The use of black Koji yeast and long-grain rice, along with aging in sherry casks, gives it a unique flavor profile, combining sweetness, fruitiness, and woody notes.
Where is Kujira Single Grain Ryukyu 12 Year Old Whisky made?
This whisky is distilled, aged, and bottled in Okinawa, Japan, by the Kumesen Distillery. The distillery employs techniques inspired by the traditional Okinawan spirit, Awamori, blending ancient methods with modern innovation.
What is the alcohol content of Kujira Ryukyu 12 Year Old Whisky?
The whisky has an alcohol by volume (ABV) of 40%.
Is Kujira Ryukyu 12 Year Old Whisky peated?
No, this whisky is not peated. Its flavor profile focuses on its sherry cask aging and the unique properties of Indica rice.
What are some serving suggestions for Kujira 12 Year Old Whisky?
It can be enjoyed neat, on the rocks, or as part of a premium whisky cocktail. Its complex and layered flavors make it a versatile choice for a variety of drinking preferences.
What makes this whisky a limited edition?
Kujira Single Grain Ryukyu 12 Year Old Whisky is a limited-edition release, which highlights the distillery's focus on small-batch production and dedication to crafting unique, high-quality whiskies.
What inspired the name “Kujira”?
“Kujira” means "whale" in Japanese, symbolizing generosity and peace. It is also considered a guardian of the Ryukyu Islands, where the whisky is produced. This reflects the brand's connection to the region and its cultural heritage.
How does the Okinawan climate affect the maturation of the whisky?
The subtropical climate of Okinawa accelerates the maturation process, resulting in a bolder aroma and flavor. This environment contributes to the whisky's distinct profile, blending sweet, fruity, and woody characteristics.
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