Takamine 8YR Japanese Whiskey

Takamine Koji Whiskey is made with the patented Takamine Process, which uses an ancient Japanese mold, koji, to convert starches to sugars in a process similar to malting barley. Unlike malt whiskey where sugars are extracted in a warm water mash before yeast is introduced to start the fermentation, both the koji and yeast are active at the same time in a multiple parallel fermentation. This 100% barley ferment is then double distilled and aged in virgin oak and ex-Bourbon casks.
Distillery incorporation date
1922
Distance above sea level
49 meter
Multiple Parallel Fermentation
16 day multiple parallel open fermentation
Yeast
Kyokai #2 Yeast
Koji
White (Kawachi L Type)
Distillation
Double pot-distilled
Maturation
90% virgin American oak, 10% ex-bourbon