FL - Spirits Portfolio

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

Fuji

Takamine

WAKATSURU SABUROMARU DISTILLERY JAPAN

The history of Saburomaru distillery located in Tonami city (Toyama prefecture) starts in 1952 when Wakatsuro Shuzo, sake brewer and shochu producer, obtained the license to distill whisky. Malt distillation began in 1954 with the creation of the Sunshine blend, and will continue discontinuously until 2016 when Wakatsuru Shuzo made the decision to renovate its facilities in the Hokuriku area to dedicate them to the production of malt whisky. Saburomaru Whisky I The Magician Saburomaru The Magician is the second edition of the single malt presented by the small craft distillery since its reconstruction in 2017. For this new edition, the aromatic profile is more balanced and greedy with vanilla, bitter orange and peat notes. During the tasting, aromas of malted barley, oak and green apple are added, which persist in a perfect balance despite the power of the peat. Saburomaru Whisky 2 High Priestess 96PF / 700ML 126PF / 700ML

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.

96PF / 700ML 122PF / 700ML

This is the first single malt to be distilled entirely in Takaoka Copperware’s new traditional cast iron “ZEMON” stills, which, thanks to the world’s unique combination of copper and tin, give the whisky a remarkable smoothness and sophistication. Made from highly peated malted barley (50 ppm), then carefully aged in bourbon casks, Saburomaru II “The High Priestess” is neither colored nor chill-filtered, thus preserving all the authenticity of its aromas and its palette of flavors. This third edition of the Saburomaru single malt series perfectly embodies the creativity, innocence, truth and mystery associated with the tarot card “The High Priestess”. For this special bottle, a paper cutout depicting “The High Priestess” was created by paper cutter Yukie Kano, adding a unique artistic dimension to the label.

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