KUJIRA Ryukyu Whisky 750 ml

KUJIRA Ryukyu Whisky is a Japanese rice whisky produced by Masahiro Distillery, founded in 1883 on the subtropical island of Okinawa. Rather than the barley or corn base found in most whisky, Kujira starts from 100% Indica rice fermented and distilled with a native black koji culture, then matures in the Ryukyu Islands' warm climate, which speeds aging and deepens color faster than a typical cool-climate warehouse. Master blender Kazuhito Suzuki blends whisky aged across different cask types into the final expression, giving it a rounded, subtly sweet profile with rice-forward aromatics that set it apart from Scotch- or bourbon-style whisky. It's a good pick for whisky drinkers curious about Japan's lesser-known regional styles rather than another Highland or Islay bottle.

How to drink KUJIRA Ryukyu Whisky

Try it neat first to catch the rice-driven sweetness the subtropical aging brings out, then move to a single large rock if you want the edges softened. It also holds up well in a whisky highball, the most common way it's served in Japan.

Whisky