Japanese Koji Whiskey
Japanese Koji Whiskey
Produced & Matured by Shinozaki Distillery
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Takamine Whiskey fuses Japanese heritage with American roots. In 1891, Japanese scientist Jokichi Takamine first used koji spores to create maltless whiskey in Peoria, Illinois. Today, we honor his legacy by crafting our 8-year koji-fermented whiskey using his patented process. As a result, this exceptional spirit blends tradition and innovation to deliver the best Japanese whiskey.
Produced and matured by Shinozaki Distillery in Asakura City, Japan, this 8-year koji-fermented Japanese whiskey embodies cross-cultural craftsmanship. By double pot distilling and aging for eight years in American white oak casks, we enhance its rich flavor and smooth finish and each bottle reflects a dedication to quality and tradition.
Key Features:
- 80.6 Proof / 40.3% ABV
- 750 ml bottle
- Koji fermented
- Double pot distilled
- Aged in American white oak casks
- Produced by Shinozaki Distillery in Japan
Ultimately, savor the blend of Japanese innovation and American heritage in every sip.
I was a little cautious about trying koji base compared to traditional Japanese whiskeys made of rice and/or barley, but I'm absolutely blown away by the flavor profile!
Drink Elevated.
Whether you’re a whiskey novice or a connoisseur with a well-aged collection, Takamine delivers an authentic experience you’ll want to savor — and share.