WA - Spirits Portfolio

WHISKEY JAPANESE

TAKAMINE JAPAN, ASAKURA CITY, FUKUOKA PREFECTURE

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 8YO 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 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. 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 17 Year Whiskey 85.2PF / 750ML Takamine Koji 17 Year Whiskey is a rare Japanese whiskey made with a koji fermentation process and aged for 17 years in oak barrels. It is a blend of three experimental casks from 2006-2007, known for notes of coconut, banana, and vanilla, with a buttery and moderate oak finish. Takamine Koji 20 Year Whiskey 86.2PF / 750ML Takamine Koji 20 Year Whiskey is a limited-edition Japanese whiskey from the Shinozaki Brewery & Distillery, aged for 20 years and distinguished by its use of the koji fermentation process. This unique fermentation, which also gives it the characteristic “musty” aroma of koji, results in a smooth, complex flavor profile with notes of caramel, honey, dried fruit, oak, and spice. The 20-year-old expression is crafted from a blend of experimental casks Takamine Koji 26 Year Whiskey 81.4PF / 750ML The last surviving original Takamine Whiskey experimental casks from 1998. Notes of mature sherry, salted caramel, pomegranate molasses, and leather. Only 606 bottles available. 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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