Takamine 8 Year Koji-Fermented Japanese Whiskey Size:750 ml Sweet aromas of ripe fruit

Sweet aromas of ripe fruit laced with citric and herbal notes over a smoky wood background

and does it well

milk chocolate

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

in 2014 they began to bottle their own whisky under their own name as a single malt

Takamine 8 Year Koji-Fermented Japanese Whiskey Size:750 ml Sweet aromas of ripe fruitDr. 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