Takamine 8 Year Koji-Fermented Japanese Whiskey Size:750 ml Produced from Amontillado sherry

Produced from Amontillado sherry

all of them natural and unadulterated

an unaged Foursquare coffey column still rum

milk chocolate

Takamine 8 Year Koji-Fermented Japanese Whiskey Size:750 ml Produced from Amontillado sherryDr. Jokichi Takamine, a Japanese chemist living in Illinois, first applied koji fermentation to American whiskey in the 1890s. While American whiskey using the Takamine Method never made it to market, Shinozaki Distillery has revived the process to make whiskey. After multiple experiments to find the right balance and taste, Takamine Whiskey was born. Koji , a mold, is well known in Japan for its use in the making of miso, sake, and soy sauce, but is