5 yo⁠
Kujira⁠
Japan⁠
43%⁠
Mash bill:100% premium Indica rice ⁠
Barrels used: White Oak Virgin Cask⁠

Our dram today was distilled by Masahiro Shuzo, one of the oldest & largest distilleries in Okinawa, Japan having opened in 1883. The Kujira whiskies are saccharified, fermented, and distilled with 100% Indica rice and black Koji unique to the area and then aged in oak casks. The Ryukyu Islands are a subtropical archipelago at the southernmost tip of Japan. Its year round hot and humid climate accelerates the maturation several times faster than in a temperate climate, thus producing a fuller and rounder body that accentuates the unique aroma of the Indica rice. Kujira means “whale” in Japanese and is a symbol of generosity and peace. The Ryukyu Islanders consider it their guardian. ⁠

⁠Have you heard of Koji before? It is a mould! This type of black koji starter is suitable for alcohol brewing in hot regions due to its high acidity and can prevent the growth of germs. The Koji-based fermentation process creates umami-laden spirits with a character that is unique to Japan. The resulting product contains significantly more amino acids, which is the source of the umami flavour profile and has a higher production. We see the use of this mould in many Japanese products such as miso, soy sauce, and sake. ⁠

⁠Tasting notes: The rice is impossible to miss! The base of the spirit is very different from a barley based dram. The umami presents itself just as strongly on the nose, with a soy sauce type of scent. On the palate there are black licorice and herbal flavours mixed with rich honey and miso notes. ⁠

⁠What do you think? ⁠