Produced by Masahiro Shuzo Distillery, the Kujira whiskies are the result of the 100% Indica rice unique to the area, in combination with the hot and humid year-round climate. This heady heat accelerates the maturation of whisky several times faster than it would in a temperate climate like, say, Scotland, thus producing a decidedly fuller, rounder bodied dram that highlights the unique aroma of the Indica rice. Smooth, well-rounded, with a distinct balance of sweetness and spice, the use of black Koji yeast, a technique rooted in Okinawan distilling, adds depth and umami richness, further setting this whisky apart.