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Takamine 8 yr 'Koji' Whiskey 750ml
Takamine
SKU 88045

Takamine 8 yr 'Koji' Whiskey 750ml

$89.99 - $89.99
$89.99
$89.99 - $89.99
$89.99
Availability:
Only 3 left!

Takamine Whiskey is named for Dr. Jokichi Takamine, a Japanese chemist who first applied koji fermentation to whiskey production in Peoria, Illinois back in 1891. Today his legacy is carried forward by Honkaku Spirits, founded by Christopher Pellegrini and Stephen Lyman, two American experts on Japanese koji-based spirits who partnered with Shinozaki Distillery in Fukuoka to finally bring Takamine's original vision to market.

This 100% barley whiskey departs from traditional malting by using koji mold to convert starches into fermentable sugar, with 40 percent koji-fermented barley combined with 60 percent steamed barley. The process begins with a two-day koji propagation, followed by a two-stage open fermentation and double pot-still distillation. The spirit is then matured for eight years in a combination of virgin American oak and ex-bourbon casks, with no added color, before bottling at 80 proof.

The koji fermentation lends this whiskey a distinctive character built on umami depth and delicate sweetness. On the palate, look for caramel, black cherry, melon, and vanilla, layered with pipe tobacco and milk chocolate. The finish is long, dry, and subtly spiced, closing with a lasting savory quality rarely found in other whiskies.

"Takamine Koji Whiskey is made with the patented Takamine Process, which uses an ancient Japanese mold, koji, to convert starches to sugars in a process similar to malting barley. Unlike malt whiskey where sugars are extracted in a warm water mash before yeast is introduced to start the fermentation, both the koji and yeast are active at the same time in a multiple parallel fermentation. This 100% barley ferment is then double distilled and aged in virgin oak and ex-Bourbon casks to give the spirit its natural golden color and deep, lush flavors."
Country: Japan
Bottle Size: 750ml
Producer: Takamine
Proof: 80
Takamine

Takamine Whiskey is named for Dr. Jokichi Takamine, a Japanese chemist who first applied koji fermentation to whiskey production in Peoria, Illinois back in 1891. Today his legacy is carried forward by Honkaku Spirits, founded by Christopher Pellegrini and Stephen Lyman, two American experts on Japanese koji-based spirits who partnered with Shinozaki Distillery in Fukuoka to finally bring Takamine's original vision to market.

This 100% barley whiskey departs from traditional malting by using koji mold to convert starches into fermentable sugar, with 40 percent koji-fermented barley combined with 60 percent steamed barley. The process begins with a two-day koji propagation, followed by a two-stage open fermentation and double pot-still distillation. The spirit is then matured for eight years in a combination of virgin American oak and ex-bourbon casks, with no added color, before bottling at 80 proof.

The koji fermentation lends this whiskey a distinctive character built on umami depth and delicate sweetness. On the palate, look for caramel, black cherry, melon, and vanilla, layered with pipe tobacco and milk chocolate. The finish is long, dry, and subtly spiced, closing with a lasting savory quality rarely found in other whiskies.

"Takamine Koji Whiskey is made with the patented Takamine Process, which uses an ancient Japanese mold, koji, to convert starches to sugars in a process similar to malting barley. Unlike malt whiskey where sugars are extracted in a warm water mash before yeast is introduced to start the fermentation, both the koji and yeast are active at the same time in a multiple parallel fermentation. This 100% barley ferment is then double distilled and aged in virgin oak and ex-Bourbon casks to give the spirit its natural golden color and deep, lush flavors."
Country: Japan
Bottle Size: 750ml
Producer: Takamine
Proof: 80