Jokichi Takamine, a Japanese scientist living in the U.S. 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 (used in making sake, shochu, shoyu, miso, and other fermented products).
While this innovation didn't make it outside of his work in the United States, Shinozaki Distillery is using this technique (the so-called "Takamine Process") for Takamine Whiskey.
A delightful new expression to hit the States, this whisky is chock full of vanilla and butterscotch on the nose, a palate like maple-brown sugar with a hint of persimmon, and tremendous depth and long finish owing to the magic of koji fermentation.
- Distilled by Shinozaki Distillery in Asakura, Fukuoka, Japan
- Distilled from barley and barley koji
- ABV 40%
- Barrels: Virgin oak and ex-bourbon casks
- Aged: 8 years
- 25.3 fl oz (750ml)