CA - Spirits Portfolio

WHISKY JAPANESE

TAKAMINE WHISKY ASAKURA CITY, FUKUOKA PREFECTURE, JAPAN

Jokichi Takamine, a Japanese scientist at the turn of the 20th century, managed to create a whisky without malt by using the already centuries-old method of saccharifying grain with koji. While this innovation didn’t make it outside of his scientific work, Shinozaki Distillery is using this technique (the so called “Takamine Process”) for Takamine Whiskey. Takamine Whiskey 8 Year 80PF / 750ML 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 like 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.

Gold Medal SF Wine & Spirits Competition ‘21 Takamine Koji Whiskey Sakura Cask 80.6PF / 750ML

100% single malt barley whiskey, double copper pot distilled and aged for 6yrs in American White Oak casks. Finished in special casks whose barrel heads were made with cherry blossom trees.

WHAT IS KOJI? Koji (aspergillus oryzae) is a mold that grows on grains, breaking the starches into sugars which yeast can then convert into alcohol through fermentation. Koji has been used in Japan for more than 1,200 years to make sake as well as soy sauce, miso, shochu, and other familiar umami-laden Japanese specialties. In fact, koji is the national mold of Japan.

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