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Kumesen Syuzou

Okinawa, Japan

Founded in 1952, Kumesen Syuzo started distilling Awamori which is a rice-based distilled liquor in Okinawa where is also known as Ryukyu islands. This innovative distillery started to age Awamori in oak barrels in late 20th, creating an unique kind of ji-whisky in its own category, thus named it the Kujira Ryukyu Whisky.

Okinawa Artisanship on the exceptional KUJIRA Ryukyu Whisky KUJIRA Awamori.

Founded in 1952, Kumesen Syuzo started distilling Awamori which is a rice-based distilled liquor in Okinawa where is also known as Ryukyu islands. In 1989, this innovative distillery started to age Awamori in oak barrels, creating an unique kind of ji-whisky in its own category, thus named it the Ryukyu Whisky. Kujira as a single grain whisky which was made entirely of rice, with 20 years maturing in bourbon casks, Kujira whisky has a wonderful taste profile that distinguished itself from malt whisky and creates a refreshing choice for adventurous spirits lover. 

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