Founded in 1952, Kumesen Syuzo began distilling Awamori an indigenous distilled alcoholic beverage made with Indica rice, a strain unique to the Okinawa islands (Ryuku islands) of Japan. Around 1989, this innovative distillery began aging Awamori in oak barrels, creating a unique category of ji-whisky, in a league of its own, resulting in the name Ryukyu Whisky. After 20 years maturing in bourbon casks, this single grain rice whisky has a wonderful taste profile with a distinctive flavor, refreshing choice for adventurous spirits lovers. Made in 2001 at Japan’s Kumesen Distillery in Okinawa, this whisky is matured for 17 years in ex-bourbon barrels. “Meiyo” means honor, one of the seven virtues of bushido, the moral code practiced by the samurai. This Meiyo 17 Year Old Single Grain Japanese Whisky earned 93 points from Whisky Enthusiast. Notes of cinnamon, vanilla, molasses, and charred oak on the nose, the palate is thick and oily, full of cinnamon, pecan pie, and an explosion of baking spice, toffee, stewed fruit, and licorice, followed by a long, sweet, and nutty finish.
