This uniquely-Okinawan whisky begins from 100% indica rice, mashed with black Koji which is found only along the Ryukyu island chain. Master blenders at one of the oldest distilleries in Japan, Masahiro Shuzo, hand-selected the White Oak Virgin Casks where this Kujira rests for 5 years, soaking in woody spice and subtle tannins for a truly one-of-a-kind texture. The aftertaste is smooth, mellow and sweet, bringing Kujira 5 year to a satisfyingly sensational close.