Takamine 8 Year Koji Whiskey (BTL 750ml) shochuware burdock root while detecting acidity

burdock root while detecting acidity in the midpalate

Seimaibuai (rice kernel remaining) : Yamada Nishiki 65%

The result is a round aroma

6-Pack BTL

Takamine 8 Year Koji Whiskey (BTL 750ml) shochuware burdock root while detecting acidityJokichi 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