GA - Spirits Portfolio

WHISKEY JAPANESE

MT FUJI DISTILLERY CHUBA (TOKAI), SHIZUOKA PREFECTURE The Fuji Gotemba distillery was founded at the height of the Japanese whisky industry in the early 1970s. A multinational corporate collaboration drew up plans to open the distillery, and production began in 1973. The collaboration consisted of Seagram’s from Canada, Chivas Brothers from Scotland, Four Roses distillery from the United States and the Kirin Brewery Company from Japan (who distributed Four Roses products in Japan). The syndicate selected the site as they felt that it had a climate most like Scotland’s. The town of Gotemba is over 2000 feet (610 metres) above sea level and is much cooler and less humid (especially in the summers) than other areas of Japan. The water takes 50 years from snow melt on Mt. Fuji to be filtered and used in our whiskies (malt and grain), making us the gift from Mt. Fuji The distillery was originally called the Gotemba Distillery and changed its name to Fuji Gotemba when it came under the sole ownership of Kirin in 2002.

TAKAMINE WHISKEY 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 now in production of Takamine Whiskey. Takamine Koji Whiskey is made with the Takamine Process, using ancient Japanese koji mold to convert starches to fermentable 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. Takamine Koji Barley Whiskey 8 Year 80PF / 750ML Takamine Koji Whiskey is made with the patented Takamine Process, which uses koji to convert starches to sugars in a process like malting barley. This 100% barley ferment is then double distilled and aged in 90% virgin oak and 10% ex-Bourbon casks to give the spirit its natural golden color and deep, lush flavors. Gold Medal SF Wine & Spirits Competition ‘21 WHAT IS KOJI?

World Best Grain World Whisky Awards 2020 Bottling and cooperage on site

Fuji Gotemba distillery is in the town of Gotemba, which lies at the foot of Japan’s iconic Mount Fuji. It produces both single malt and grain whiskies from imported barley and grain from Scotland and Ireland. There are separate still rooms for the single malt and grain whisky production and Fuji Gotemba is one of the few distilleries in Japan to have its own bottling plant and cooperage. Fuji Blended Whiskey 92PF / 700ML

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.

A Japanese and Scotch whisky blend, Including whisky up to 20 years old. Very flavorful, multi layered, complex, and balanced —a blend of various types of whiskies: both malt and grain, including three different types of grain produced at Mt Fuji Distillery. Fuji Japanese Blended Whiskey 86PF / 700ML A Japanese whisky blend, Including whisky up to 20 years old. Very flavorful, multi-layered, complex, and balanced —a blend of various types of whiskies: both malt and grain, including three different types of grain produced at Mt Fuji Distillery.

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