Description Kujira 12 ans is not lacking in originality. First of all, it’s a 100% rice whisky. Second, it was fermented with yeast using techniques specific to awamori, the traditional spirit of its island of birth: Okinawa, one of the southernmost islands of Japan. Finally, it is aged for 12 years in sherry barrels in the island’s subtropical climate. You’ve probably never tasted whisky like this. You can taste red fruits, cereals, cane sugar…
