The Kumesen Syuzo Distilling Co was founded nearly 70 years ago in Okinawa, Japan (yes, the same Okinawa that Mr. Miyagi was from). It's there that they began distilling Awamori, a local spirit made from Long Grain Indica Rice and fermented with native Black Koji.
Although this low proof alcohol was a local favorite, the distillery ventured out and began experimenting with higher proofs and aging in ex-bourbon casks. The result? extremely old single grain whisky.
Aged in American oak barrels this rice based whisky offers an unusual flavor palate that is diverse and refreshing to see as the whisky market becomes saturated with unvaried and disenchanted taste profiles.
Notes: Ultra-smooth, medium-bodied. Aromas and flavors of vanilla, herbs, spices and wood
Pairings: Steak tartar, scallops, flan
Serving Suggestions: Neat
Region: Japan
Alcohol Content: 43%
Although this low proof alcohol was a local favorite, the distillery ventured out and began experimenting with higher proofs and aging in ex-bourbon casks. The result? extremely old single grain whisky.
Aged in American oak barrels this rice based whisky offers an unusual flavor palate that is diverse and refreshing to see as the whisky market becomes saturated with unvaried and disenchanted taste profiles.
Notes: Ultra-smooth, medium-bodied. Aromas and flavors of vanilla, herbs, spices and wood
Pairings: Steak tartar, scallops, flan
Serving Suggestions: Neat
Region: Japan
Alcohol Content: 43%