Shibui 23 Year Rare Cask Reserve Single Grain Whisky
Shibui 23 Year Rare Cask Reserve Single Grain Whisky is an 86-proof (43% ABV) 750mL Japanese whisky — a single grain distilled from 100% premium Indica long-grain rice and matured for 23 years in American oak ex-bourbon casks at Kumesen Distillery (est. 1952) in Okinawa, Japan. Hand-selected rare casks, non-chill filtered, natural color, hand-bottled in a decanter — and scored 90 points by Whisky Advocate. In Okinawa's intense subtropical heat, fewer than one in four million barrels reach this maturity. It is available to order online at Del Mesa Liquor, San Diego, CA.
- ABV: 43% (86 proof)
- Size: 750mL
- Age: 23 years in American oak ex-bourbon casks
- Grain: 100% Indica long-grain rice, single stainless-steel pot still, Okinawan black koji fermentation
- Distillery: Kumesen Distillery, Okinawa, Japan (est. 1952)
- Style: non-chill filtered, natural color, hand-bottled decanter, limited release
- Score: 90 points, Whisky Advocate
Twenty-Three Years in the Subtropics
Shibui's Okinawa range celebrates a Japanese distilling history spanning 600 years — the locals call this style Ryukyu whisky, after Okinawa's ancient name. Rice spirit aged in ex-bourbon oak under subtropical heat matures fast and deep: angel's share is brutal, and what survives is concentrated. The result drinks like no Scotch or bourbon — silky, spiced, and unmistakably its own. Explore more Japanese whisky or the Shibui collection at Del Mesa Liquor.
Tasting Notes
Nose: Toasted oak, dried citrus peel, gentle vanilla, nutmeg, and cinnamon (brand notes).
Palate: Silky and mature — chocolate orange, allspice, toasted oak, creamy vanilla, and soft coconut.
Finish: Pleasantly sweet and lingering, with baking spice and soft oak.
How to Enjoy
Neat in a tulip glass — at 43% and 23 years, water is optional and ice is a waste. This is a collector's decanter and a connoisseur's pour; open it when the occasion matches the bottle.
Frequently Asked Questions
What grain is Shibui made from?
100% Indica long-grain rice — a true single-grain whisky, fermented with Okinawan black koji.
Where is it made?
Exclusively distilled, matured, and bottled at Kumesen Distillery in Okinawa, Japan.
Why is 23 years so rare for this whisky?
Okinawa's subtropical heat accelerates both maturation and evaporation — very few barrels survive 23 years intact.
What did critics score it?
90 points from Whisky Advocate.
A once-in-a-generation Okinawan whisky — Shibui 23 Year Rare Cask Reserve is at Del Mesa Liquor in San Diego, CA.