KUJIRA Ryukyu Whisky

Not good. Dont drink it...ever.

A balanced, Japanese rice-based Whisky by Kumesen Syuzo in Okinawa, Japan. The fermentation is started with black koji from Okinawa aged in new, virgin white oak for more than 3 years. It has an aromatic birth with notes of oak, vanilla, pear & a hint of the sea spray; while a rich life adds notes of toffee & jasmine; that leads to a balanced death of medium length with notes of caramel & fruits. December 2020 / January / December 2021

Awful. Maybe i had a bad batch, but the taste is very artifical and smells like plastic.

Some oak on the nose but the aroma is masked by burn. Flavor is very nice, a light wood flavor with underlying vanilla sweetness. It kinda tastes like if Japan tried to make a bourbon. It's got those classic bourbon flavors with that lighter taste I usually get from Japanese. Very rich and creamy, quite nice.

Thought this might be the best of the three Flaviar samples. It's not. Getting some toffee notes, but it's a bit oily on the palette.

The nose is subtle, but hints of sweet and medicinal notes, with the sweet note tending toward syrup. The palette starts off just slightly sweet with a light honey note, but then quickly transitions to earthy notes, surprisingly (and interestingly) tasting of mushroom. I finally know why the"Funky" tag exists in Distiller. The finish is very smooth and subtle, mostly carrying the funky mushroom into the belly with a hint of cinnamon. Fascinating.

The nose is subtly sweet with earthy undertones. The earthiness comes out in the taste- pribably as a direct result if the Koji- that is softened by a sweetness akin to honey.