Shimauta Ryukyu Whisky

A rich, Japanese Awamori by Masahiro Distillery in Okinawa, Japan made with 100% premium Indica rice; aged in 1st fill white oak casks for a minimum of 5 years. It has an aromatic birth with notes of tropical & red fruit, wood, flowers, herbs & spices; while a rich & bold life adds notes of plum, pineapple, caramel, vanilla & oak; that leads to a floral death of medium length with a hint of pepper. December 2021

This whisky is distilled from Indica Rice, like Okinawan awamori. Those familiar with rice spirits like awamori and shochu will find some familiar character here. The nose opens with a familiar rice funk, with a powerful caramel undertoned by a subtle savory herbaciousness, perhaps reminiscent of basil. It smells exactly as I would expect an aged rice spirit to smell. The pallette is darker than the nose would imply. There is a green fruitiness that is being surrounded by baking spice, pepper (both the seasoning and the vegetable) and a pleasing oak. The finish is dry and lengthy, with the spice and vegetal notes lingering on your tongue, whilst vanilla sits just at the back of the mouth alongside echoes of fresh green apple This is a delicious, unique whisky that may find common ground between sake drinkers, shochu drinkers, and whisky drinkers. I am excited to try it in a Japanese style highball, as I suspect the subtle brighter notes may sing with some lengthening. Heartily recommended.