Description
Available for In-Store Pickup, Local Delivery (San Francisco) & California Shipping Only.
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. 40% ABV.
Discerning drinkers will notice caramel, pipe tobacco, dark cherries, and milk chocolate tempered by a refined, savory character rarely found in modern whiskies.
