Kujira 10 Years is a single grain whisky that comes from the Masahiro Shuzo House located on the island of Okinawa, in the south of Japan.
This region enjoys a subtropical climate and is home to Awamori, a traditional distilled rice wine that is now considered the predecessor to Shochu.
The specificity of this whisky lies in the raw material, the Indica rice variety. This rice ferments using yeast and black koji.
This Kujira expression is aged entirely in new white oak barrels for a little over 10 years.
Bottling is done without cold filtration and without any additions.
