Takamine Whiskey 8 Year

40.3% ABV

Jokichi Takamine was a Japanese scientist who developed a maltless whiskey-making process involving Koji fermentation. Koji is a cooked grain (usually rice, or in this case barley) that has been inoculated with a fermentation culture called Aspergillus oryzae, koji mold. Koji is prepared by adding koji mold to steamed grains, then carefully kept in warm, humid conditions that promote growth. He moved to the US in 1890 to convince American Whiskey makers to adopt his process, and he nearly succeeded but was ultimately thwarted for a number of reasons. There is a fascinating NY Times article about the man and his history that is certainly worth a read. Mr. Takamine was also responsible for synthesizing medical adrenaline and for bringing the cherry blossom trees to Washington DC. 

This is a Koji-fermented barley whiskey produced and matured by Shinozaki Distillery in Asakura City, Japan. It's double distilled in copper pots and aged for a minimum of 8 years in new American White Oak and ex-Bourbon casks and bottled without added color. It is unlike any whiskey we've ever had, likely because of the Koji fermentation. Herbal, vanilla, and citrus dessert notes on the nose. On the palate, it is reminiscent of Malt whiskey, but somehow totally different. Pleasantly light and sweet with custardy, peppery, and tangy citrus notes. Fascinating whiskey that is a lovely tribute to a remarkable man and a window on what both American and Japanese Whiskey could have become.