Kyushu is in Oita Prefecture. It is about 600 meters above sea level, surrounded by a cool climate and the magnificent nature of the Kusumi Plateau. Blessed with clean air and abundant spring water, the distillery was built in the belief that this land was the perfect place for whisky making.
Kuju Kogen is located in the Aso- Kuju National Park. The unique grassland is maintained by field burning and can be said to be under a special environment. The water used is spring water from an abundant underground source.
The president, Mr. Udoda, received training at the Chichibu distillery, and the production manager, Mr. Takeishi, also received training at the Tsunuki distillery.
The distiller is made by Forsyth of Scotland, and although malt is mainly imported, 10% of the barley is grown in the prefecture.
Five Douglas fir wooden tanks are used for fermentation. Fermentation time is 5 days.
As the first single malt whisky, it honestly expresses the character of the Kuju distillery’s original sprits. It is bottled at cask strength, with layers of refill and sherry casks around a core of bourbon casks. Enjoy the pre-ripe green fruit, thick malt sweetness, and complex core flavor.
Color: Slightly deep gold
Nose: green fruit on the way to ripeness, pear, black tea, flowers, citrus, sunny grass, new wooden furniture.
Taste: thick malt sweetness, juicy fruitiness, ripe kiwi fruit, lemon peel, meringue pie
Finish: Balanced sweetness and sourness lingers with a slightly oily tongue texture
Reference: Kuju Distillery’s official website
At “BAR SHINKAI”, each glass is available at 45ml: 4,290 yen, 30ml: 2,860 yen, 15ml: 1,430 yen.
For more information on the Single malt whisky Kuju The First please see this article.
For a full list of BARShinkai’s whisky menu, click here.
