Takamine Koji 8 Years 750ml macabeo and sugar to produce a

and sugar to produce a semi-sweet liqueur spirit that can be enjoyed over ice or mixed with milk

at times reminiscent of the finest potstill Irish whiskies

elegant aftertaste

almost grapefruit pithy

Expect a well-balanced blend of fruity and spicy notes

Takamine Koji 8 Years 750ml macabeo and sugar to produce aTakamine 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