Takamine 8 Year Koji Whiskey (BTL 750ml) shochuware The result is a round

The result is a round aroma

are immortalized in the drawings of this tenugui

Enjoy this sake chilled alongside seafood escabeche

burdock root while detecting acidity in the midpalate

Yamahai is the original method of sake-making where lactic acid is not added when creating the yeast starter

Takamine 8 Year Koji Whiskey (BTL 750ml) shochuware The result is a roundJokichi 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