Kujira 20 Years Old Ryukyu Whisky

Founded in 1952, Kumesen Syuzo produces a distilled spirit known as Awamori that is made entirely with rice and is unique to the Okinawa islands of Japan. Typically aged for just a few years and consumed at lower proof, the distillery began experimenting with high proof aging in ex-bourbon casks in 1989. The result are stocks of extremely old single grain whisky.

Kujira 20 Years Old Ryukyu Whisky Tasting Notes

Nose: A powerful nose of fresh spices, plum preserves and candied mint.

Palate: The palate is medium bodied with tons of wood spice and dense vanilla bean.

Finish: The finish stays dry and warms up slightly to a long herbaceous finish.

Distillery Information

Founded in 1952, Kumesen Syuzo produces a distilled spirit known as Awamori that is made entirely with rice and is unique to the Okinawa islands of Japan. Typically aged for just a few years and consumed at lower proof, the distillery began experimenting with high proof aging in ex-bourbon casks in 1989. The result are stocks of extremely old single grain whisky.

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