Takamine 8 Year Koji-Fermented Japanese Whiskey Size:750 ml craftsmanship

craftsmanship

they often turn to MGP

From New Orleans style bitters

Vines now cover 250 hectares on several different types of soil

deep and draining

Takamine 8 Year Koji-Fermented Japanese Whiskey Size:750 ml craftsmanshipDr. 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