Kujira Ryukyu Whisky 24 Years old Bourbon Cask

Discover the unique and rare Kujira Ryukyu Whisky 24 Years Old Bourbon Cask – a Japanese single grain whisky of exceptional quality, originating from subtropical Okinawa, the southernmost point of Japan. The Kujira 24 Years Old is produced by the renowned Kumesen Distillery, established in 1952. This distillery is especially known for the traditional production of Awamori, a local Japanese rice liquor. Since 1989, Kumesen has combined its centuries-old craftsmanship with the art of whisky distillation. The result? A unique style called Ryukyu Whisky, made from 100% indica rice instead of the usual grains like barley or corn. The Kujira 24 Years is a single grain whisky aged in first-fill bourbon casks. Due to Okinawa’s warm, humid climate, the aging process happens faster and more intensely than in cooler regions, resulting in a powerful and deeply developed flavor profile. This Japanese whisky has an alcohol content of 43%, providing a balanced taste and a refined mouthfeel.

This exceptional whisky is uncolored, giving it a natural, warm golden hue. On the nose, enticing aromas of ripe plums unfold, refreshed with a touch of mint and refined by subtle spicy notes. On the palate, rich flavors emerge, such as dark chocolate, vanilla, and lightly toasted oak. These are complemented by a delicate undertone of spices and a gentle hint of smoke. The finish is long and complex, with distinct notes of Japanese pepper, licorice, and refined spiciness. Thanks to its soft yet layered structure, this whisky pairs excellently with culinary dishes. Think of luxurious meals like smoked duck breast or Japanese wagyu beef. It also shines beautifully with desserts, especially when paired with dark chocolate or matcha, which enhance its sweet and spicy tones. For a surprising pairing, sushi with tuna or salmon is an excellent choice, bringing out the whisky’s freshness and depth. For optimal enjoyment of its full aroma and complex flavor, serve Kujira preferably at room temperature (18–20°C). A few drops of water can be added if desired to release additional layers of flavor.

Founded in 1952, Kumesen Shuzo began distilling Awamori – a distilled alcoholic beverage traditionally made from Indica rice and unique to Japan’s Okinawa Islands, also known as the Ryukyu Islands. Around 1989, this innovative distillery began aging Awamori in oak barrels, creating a unique type of ji-whisky in its own category, which they named Ryukyu Whisky.