Asakura City , Fukuoka Prefecture , Koji , Shinozaki Distillery

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.

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Reviews

Yes. Just yes. Excited to find out what this one is. A distinctive whiskey with gorgeous structure—flavors of vanilla, black cherry, and melon are sharp and pleasant, before a subtle, dry finish.

Anonymous Tasting Judge, John Barleycorn Awards (Double Gold Winner)

The Takamine 8-year-old koji-fermented whisky from Honkaku Spirits is one of the best Japanese whiskies I have tasted. At the price point, you really can’t go wrong with getting a bottle. The flavor is a beautiful melding of umami and delicate sweetness. The koji fermentation process really affects the whiskey’s turnout and for the better. Play with it in a Japanese whisky flight, or even a highball.

Courtney Kristjana, The Whiskey Wash

94 Points
Bright amber color and an elegant nose. Smooth, refined, and stylish; silky, bright, and spiced, with a lasting finish.

The Tasting Panel Magazine (p. 54)

The flavor is unlike any whisk(e)y I’ve ever tasted, with a funky earthiness that might appeal to fans of rhum agricole and mezcal. On first sip it blossoms with a lovely interplay of barley and honeyed sweetness before diving into a surprising shroud of salinity and finishes in a long drawl of walnut-like dryness. With such a captivating arc of flavor, the whiskey tastes great neat or with a touch of ice to chill.

Emma Janzen, Imbibe