Takamine 8 Year Koji Whiskey

Takamine Whisky is named after Japanese chemist Jokichi Takamine, who developed a whisky-making process using koji in the late 19th century. Produced at Shinozaki Distillery, the whisky is made from 100% barley using a fermentation process in which white koji and yeast act simultaneously to convert starches into fermentable sugars and alcohol.

Following double pot distillation, the whisky is matured for 8 years in a combination of 90% virgin American oak and 10% ex-bourbon casks.