Kujira: Ryukyu 10-Year Old is a well-regarded whisky, winning awards like the San Francisco World Spirits Competition Double Gold Medal. It's considered a must-try for both experienced whisky drinkers and those new to Japanese whisky. Kujira: Ryukyu 10-Year Old is a Japanese single grain whisky, distilled from 100% Indica rice and aged for over a decade in virgin white oak casks. It is produced by Masahiro Distillery, which has roots tracing back to the Ryukyu Kingdom era. The whisky is known for its rich and complex flavor profile, featuring notes of honey, caramel, butterscotch, and spice, with a smooth and creamy palate. 
Key Characteristics:
Distilled from Indica rice:
This is a distinctive feature of Kujira whisky, setting it apart from many other Japanese whiskies that often use barley. 
Aged in virgin white oak casks:
The extended aging in these casks imparts unique flavors and aromas. 
10-year age statement:
This indicates a significant maturation period, contributing to the whisky's depth and complexity. 
Rich and smooth palate:
The whisky is known for its creamy texture and balanced flavors of caramel, toffee, and spices. 
Distinctive flavor profile:
Expect notes of honey, brown sugar, butterscotch, liquorice, clove, and cinnamon, with a long, spicy finish. 
Tasting Notes:
Nose: Honey, brown sugar, spices, and soft oaky aromas. 
Palate: Soft butter caramel sauce, liquorice, baked bread, and hints of clover and cinnamon. 
Finish: Long and spicy with a pleasant bitterness that balances the sweetness. 
Pairing Suggestions:
Grilled meats: The richness of the whisky pairs well with steak or lamb chops. 
Spicy dishes: It complements curries and chili con carne. 
Strong cheeses: Aged cheddar or blue cheese can be a good match. 
Seafood: Subtle maritime notes can be highlighted with grilled prawns or sashimi. 
Tropical fruit desserts: Mango sticky rice or passion fruit tart can complement the whisky's tropical notes.