Takamine 8yr Koji Japanese Whisky

Named after a 19th Century professor, Jokichi Takamine, who patented a whisky making technique where the ancient use of koji in sake brewing was used to malt the barley for whisky instead of the typical western methods. His innovation has been revived by the Shinozaki family, brewers and distillers on Japan for hundreds of years with whisky production dating back over the past two decades. This excellent flagship release was made from koji malted barley that was double pot distilled and aged in casks of new white American Oak fashioned at the Ariake Cooperage in Miyazaki as well as ex-Bourbon casks. The barrel entry proof was a very low 86.7% abv, meant to preserve as much original flavor as possible, so even proofed down to 80, this is still a nearly cask strength bottling.