Kujira Ryukyu Whisky is a unique grain whisky from Japan, made entirely with rice. The whisky matured for two decades in ex-bourbon casks. The Kumesen Syuzo distillery was founded in 1952 and started out distilling Awamori, a traditional rice-based alcoholic beverage made on the Okinawa Islands of Japan. In 1989, the distillery began aging their Awamori in oak barrels for longer periods of time, thus creating a unique kind of whisky. The Ryukyu series is named after the Ryukyu Islands, another name for Okinawa.
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