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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.
"The nose shows a mixture of fruitiness and richness, with cherries and green apples. The palate has an earthy quality with soil and mushrooms and fermented notes ranging from whole coffee beans to cigar wrappers. In the back, there's astringency with tannic oak and rooibos tea."
