Takamine 8 Year Koji-Fermented Japanese Whiskey Size:750 ml We love the herbaceous bitterness

We love the herbaceous bitterness

milk chocolate

an unaged Foursquare coffey column still rum

these fauna are known in South Africa as the “Fynbos”

Takamine 8 Year Koji-Fermented Japanese Whiskey Size:750 ml We love the herbaceous bitternessDr. 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