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.
