Kumesen Shuzo distillery has been operational since 1952, and it’s primary product is Awamori. Back in 1989, though, the distillery started experimenting with aging Awamori in American bourbon barrels. No doubt, at least back then, the barrels came cheaply since bourbon sales was in the middle of a depression.

Kujira 20 Year Old Single Grain is a product of that experiment, and it’s made fully of rice. Aged for twenty years, the rice notes are faint and secondary. Primarily, you’re getting a spirit aged in a hot climate for an extended period of time.

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