Takamine 8 Year Koji-Fermented Japanese Whiskey Size:750 ml and subtle Alpine botanical complexity

and subtle Alpine botanical complexity

Touko dreamed and drew his visionary style

With new distilleries often producing spirits in a more traditional way

light coconut fragrance and bright

Takamine 8 Year Koji-Fermented Japanese Whiskey Size:750 ml and subtle Alpine botanical complexityDr. Jokichi Takamine, a Japanese chemist living in Illinois, first applied koji fermentation to American whiskey in the 1890s. While American whiskey using the Takamine Method never made it to market, Shinozaki Distillery has revived the process to make whiskey. After multiple experiments to find the right balance and taste, Takamine Whiskey was born. Koji , a mold, is well known in Japan for its use in the making of miso, sake, and soy sauce, but is