Takamine 8 Year Koji-Fermented Whisky

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.

Strong and enticing aroma which leads into a super silky-smooth whisky.

The velvety texture dominates the palate, with light toffee and minimal smokiness providing beautiful accents.

This 100% barley ferment is then double distilled and aged in virgin oak and ex-Bourbon casks.

Koji: White 
ABV: 40.3%
Prefecture: Fukuoka 
750ml