Kujira Ryukyu 10 Year Old is produced from 100% rice at Masahiro Distillery on Okinawa Island, fermented using Okinawa's native black koji (kurokoji) mould. The rice is distilled and then aged for ten years in white oak virgin casks — new, uncharred American white oak — which allows the full character of the Ryukyu rice spirit to interact with the oak without the heavy toasting or charring typical of bourbon production. The subtropical Okinawan climate accelerates wood extraction and integration, producing a tropical and softly fruity single grain whisky with vanilla, honey, and delicate floral notes. Bottled at 43% ABV.

Kujira Ryukyu Whisky is produced by Masahiro Distillery on Okinawa Island, Japan — one of the oldest distilleries in the Ryukyu Islands, established in 1883. Masahiro specialises in awamori, the traditional Okinawan distilled rice spirit, and has applied this rice distillation heritage to the production of Kujira Ryukyu Whisky. The whisky is produced from 100% rice — fermented using black koji mould (kurokoji), a strain unique to Okinawa that generates citric acid during fermentation. The subtropical climate of Okinawa, with its year-round warmth, sea breezes, and humidity, accelerates cask maturation and contributes a tropical and maritime character distinctive to Ryukyu whisky.