A blended Japanese whisky made with malts and grains from distilleries on Japan's Honshu island. For those not keeping track, that is the main island of Japan, housing the lion's share of Japanese whisky distilleries. The label features some sort of giant snake/dragon with many people hands confronting a rightfully-confused chap with a sweet mask.

Founded in 1952, Kumesen Syuzo started on distilling Awamori which is a distilled alcoholic beverage indigenous made with Indica rice and unique to Okinawa islands of Japan, also know as Ryuku islands. Then around 1989, this innovative distillery started to age Awamori in oak barrels, creating a unique kind of ji-whisky in its own category, thus named it the Ryukyu Whisky. With 20 years maturing in bourbon casks, Kujira as a single grain whisky made entirely of rice provides a wonderful taste profile that has  distinguished itself from its malt counterparts and creates a refreshing choice for spirits lovers.

Herbs, various plum fruits hint, prune, mint candy. Balanced light body, sweet, vanilla, spice, smoky woodiness. Licorice, Japanese pepper, medium finish

A blended Japanese whisky

Toki has a different composition to another Suntory blend, Hibiki, as its main components are Hakashu single malt and Chita grain whisky.

Pure gold in colour, on the nose you have peach, pineapple, grapefruit,clove, candied orange, vanilla, Mizunara (Japanese oak), on the palate flavours of cocnut cranberry and butter, finishes with a sweet ginger taste, cinnamon, and flavour lasts a while in the mouth.