Kujira 10 Year Old Single Grain Whisky
Introduction
Kujira 10 Year Old Single Grain Whisky is a premium spirit from Japan, specifically originating from the subtropical island region of Okinawa. It is produced by Masahiro Shuzo (also known as Masahiro Distillery), which was founded in 1883 by Shobun Higa. The distillery has a long history tracing back to the Ryukyu Kingdom era, and it was the first to receive a license for producing Awamori, Okinawa's indigenous spirit.
Description
This single grain whisky is distilled from 100% premium Indica rice and utilizes black koji for saccharification and fermentation. It is matured for a decade in virgin American white oak casks, benefiting from Okinawa's humid climate which accelerates the aging process.
Colour: It possesses a deep amber hue.
Aroma: The nose is fresh and sweet, featuring scents of honey, nectar, and brown sugar accompanied by floral notes, soft oaky aromas, and sapwood spices reminiscent of bourbon.
Palate: It offers a buttery mouthfeel with flavours of soft caramel sauce, baked bread, liquorice, and warm spices such as cloves and cinnamon.
Body: The body is described as rounded and complex due to its tropical maturation.
Finish: The finish is long and spicy, with a slight pleasant bitterness that balances the initial sweetness.
ABV: This whisky is bottled at 43% alcohol by volume.
Food Pairing
The versatile tropical character of this whisky makes it an ideal companion for a range of dishes.
Seafood: Grilled prawns or sashimi can emphasize the subtle maritime and iodine notes of the spirit.
Meats: Its rich structure pairs well with roasted meats such as steak or lamb chops.
Spicy Cuisine: The warm spice profile complements curries and dishes featuring ginger or lemongrass.
Desserts: Tropical fruit desserts like mango sticky rice or passion fruit tart pair exceptionally well with its sweet notes.
Cheese: Mature cheeses like aged Gouda or blue cheese can smoothly carry out the whisky's complexity.
Introduction
Kujira 10 Year Old Single Grain Whisky is a premium spirit from Japan, specifically originating from the subtropical island region of Okinawa. It is produced by Masahiro Shuzo (also known as Masahiro Distillery), which was founded in 1883 by Shobun Higa. The distillery has a long history tracing back to the Ryukyu Kingdom era, and it was the first to receive a license for producing Awamori, Okinawa's indigenous spirit.
Description
This single grain whisky is distilled from 100% premium Indica rice and utilizes black koji for saccharification and fermentation. It is matured for a decade in virgin American white oak casks, benefiting from Okinawa's humid climate which accelerates the aging process.
Colour: It possesses a deep amber hue.
Aroma: The nose is fresh and sweet, featuring scents of honey, nectar, and brown sugar accompanied by floral notes, soft oaky aromas, and sapwood spices reminiscent of bourbon.
Palate: It offers a buttery mouthfeel with flavours of soft caramel sauce, baked bread, liquorice, and warm spices such as cloves and cinnamon.
Body: The body is described as rounded and complex due to its tropical maturation.
Finish: The finish is long and spicy, with a slight pleasant bitterness that balances the initial sweetness.
ABV: This whisky is bottled at 43% alcohol by volume.
Food Pairing
The versatile tropical character of this whisky makes it an ideal companion for a range of dishes.
Seafood: Grilled prawns or sashimi can emphasize the subtle maritime and iodine notes of the spirit.
Meats: Its rich structure pairs well with roasted meats such as steak or lamb chops.
Spicy Cuisine: The warm spice profile complements curries and dishes featuring ginger or lemongrass.
Desserts: Tropical fruit desserts like mango sticky rice or passion fruit tart pair exceptionally well with its sweet notes.
Cheese: Mature cheeses like aged Gouda or blue cheese can smoothly carry out the whisky's complexity.
Original: $128.50
-65%$128.50
$44.97Description
Introduction
Kujira 10 Year Old Single Grain Whisky is a premium spirit from Japan, specifically originating from the subtropical island region of Okinawa. It is produced by Masahiro Shuzo (also known as Masahiro Distillery), which was founded in 1883 by Shobun Higa. The distillery has a long history tracing back to the Ryukyu Kingdom era, and it was the first to receive a license for producing Awamori, Okinawa's indigenous spirit.
Description
This single grain whisky is distilled from 100% premium Indica rice and utilizes black koji for saccharification and fermentation. It is matured for a decade in virgin American white oak casks, benefiting from Okinawa's humid climate which accelerates the aging process.
Colour: It possesses a deep amber hue.
Aroma: The nose is fresh and sweet, featuring scents of honey, nectar, and brown sugar accompanied by floral notes, soft oaky aromas, and sapwood spices reminiscent of bourbon.
Palate: It offers a buttery mouthfeel with flavours of soft caramel sauce, baked bread, liquorice, and warm spices such as cloves and cinnamon.
Body: The body is described as rounded and complex due to its tropical maturation.
Finish: The finish is long and spicy, with a slight pleasant bitterness that balances the initial sweetness.
ABV: This whisky is bottled at 43% alcohol by volume.
Food Pairing
The versatile tropical character of this whisky makes it an ideal companion for a range of dishes.
Seafood: Grilled prawns or sashimi can emphasize the subtle maritime and iodine notes of the spirit.
Meats: Its rich structure pairs well with roasted meats such as steak or lamb chops.
Spicy Cuisine: The warm spice profile complements curries and dishes featuring ginger or lemongrass.
Desserts: Tropical fruit desserts like mango sticky rice or passion fruit tart pair exceptionally well with its sweet notes.
Cheese: Mature cheeses like aged Gouda or blue cheese can smoothly carry out the whisky's complexity.
