The Kujira Ryukyu Whisky
Is distilled from 100% premium rice and matured in Sherry, Bourbon and American White Oak Casks for more than 15 years, giving a mellow taste and silky texture to this exquisite whisky.
The subtropical climate in Okinawa provides a warm and humid storage condition that accelerates the maturation process.
Aged in hand-selected oak barrels for best balance.
• Mashing by Okinawa's unique koji called "black Koji".
• Non chill filtered and non-colored.
Masahiro Distillery was founded in 1883 by Shobun Higa, whose father Shozoku Higa was the Master Chef for the ancient Ryukyu Kingdom. With the help of Shozoku Higa’s reputation and connections, the distillery was awarded the license to make the traditional Okinawan spirit ‘awamori’ and has since established itself as one of the oldest and largest distilleries in Okinawa. Shozoku’s passion for cuisine can be found alive and well today in Masahiro Distillery’s company philosophy for producing only the best liquor