Takamine 20 yr 'Koji' Whiskey 750ml

Takamine Whiskey is named for Dr. Jokichi Takamine, the Japanese chemist who first developed koji fermentation for whiskey production in Peoria, Illinois, back in 1891. His method was never adopted commercially in the United States, but nearly a century later, Honkaku Spirits partnered with Shinozaki Distillery in Fukuoka to finally bring his vision to life, drawing on nearly three decades of the distillery's own experimentation with the technique.

This whiskey is distilled entirely from 100% pearled barley, using koji rather than conventional malting to convert starch into fermentable sugar, a process that requires no added enzymes. The barley ferments and distills at Shinozaki, then matures for two decades, resulting in one of the oldest 100% barley whiskies currently produced in Japan. The extended aging period allows the koji-derived character to deepen substantially, producing a whiskey with real structure and complexity uncommon at this age.

On the nose, expect big, pungent notes of toasted vanilla bean, freshly roasted coffee, and vibrant dried tropical fruit, backed by a nutty, almost rancio quality that speaks to its age. The palate carries creamy butter frosting and roasted hazelnut, layered with the whiskey's signature umami depth. This is a rare, contemplative sipping whiskey best savored slowly and neat.