MN - Spirits Portfolio

WHISKY JAPANESE

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 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. 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 similar to 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 Takamine Koji Whiskey Sakura Cask 81PF / 750ML Takamine Koji Whiskey 17 YR Whiskey 85.2PF/ 750ML Takamine Koji Whiskey 20 YR Whiskey 86.2PF/ 750ML

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.

AWARD-WINNING JAPANESE WHISKEY CREATED FROM THE REVIVAL OF A 19TH CENTURY EXPERIMENT

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