For a non-regular whisky drinker, the difference between Japanese and other whiskies might not be obvious, though typically, they are slightly lighter. But even if you’re an advanced whisky drinker, it wouldn’t go amiss to explore the unique world of Japanese whisky.
The main feature of the Japanese whisky business is the smattering of small companies that make whiskies on the side and sell them locally. The Japanese call these bottles “ji-whisky” (meaning local whisky.) They tend not to be comparable to the larger makers in quality but can nevertheless be charming in their own right.
Kujira Single Grain 30 Y.O.
Ryukyu Whisky is aged in selected Sherry, Bourbon and White Oak Virgin casks for more than 30 years in Okinawa, a beautiful southern tropical island of Japan with warm and humid weather all year round.
This unique expression brings full body and smooth experience, with notes of ripe berries which come to the fore while woody tannins that have been ripened for years. A hint of nectar and woody character linger long after taste. Decades of maturation gives off deep woody scents of toasted oak barrels, and leaves a pleasantly strong flavour and long-lasting sweetness.
- ABV: 43%
- Volume: 750mL
- Tasting Notes:
o Nose: Nectar, caramel, heavy wood smoke of antique furniture
o Taste: Smooth and supple with complex tones of fruits citrus, caramel pudding, dried persimmons, sugar and rich ripe berries;
o Finish: Little nectars dotted among smell of wooden barrels with a long lingering finish of sweetness.
o Age: 30 years