Takamine, 8 Year Old Koji-Fermented Japanese Whiskey, reasonable cellar 2021 This litre format offers excellent

This litre format offers excellent value for those who appreciate uncompromised quality

An Italian herbal liqueur made from a secret mix of 40 botanicals

honeyed oak notes

and ripe plums

and aged for 25 months in American oak barrels (well over the 1-year minimum for añejo)

Takamine, 8 Year Old Koji-Fermented Japanese Whiskey, reasonable cellar 2021 This litre format offers excellentThis whisky is named after Japanese scientist Takamine Jokichi, who first attempted to make whiskey using koji, the starch digesting mold used to create sake, soy sauce and many other fermented foods, back in the early 20th century. The use of koji to break down the barley is an alternative technique to malting. This 8 year old whisk(e)y is rich and supple, with ample flavors of baked apple, toffee and warming spices.