Takamine, 8 Year Old Koji-Fermented Japanese Whiskey, Skurnik Champagne 2025 An intriguing blend of Scotch

An intriguing blend of Scotch

clean distillation

A pale coral pour with real backbone underneath the easy charm

For lovers of Pauillac

or just sip it slowly as a post-dinner sipper

Takamine, 8 Year Old Koji-Fermented Japanese Whiskey, Skurnik Champagne 2025 An intriguing blend of ScotchThis 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.