Takamine Whiskey Koji Fermented 26 Year

Distiller Notes: This whisky is made entirely from polished barley fermented with white koji and Fukuoka yeast. They are double distilled on pot stills and are proofed between runs to achieve a natural still strength of around 45%. They enter the cask at still strength and are aged in Shinozaki Distillery’s former municipal rice bunker turned aging facility. The facility has thick concrete walls and ceilings (much like MGP) which creates a cave like environment resulting in unusually graceful maturation of these whiskies in a warm climate. This rare parcel of heavily aged barrels was hand selected from some of the distillery’s initial experimentation with this new production style. While the whiskies are not malted, they achieve a great deal of depth and complexity and represent the finest and oldest grain whiskies coming out of Japan today. The selected casks -3187, 3188- were distilled on January 26th, 1998. The spirit was filled into fresh Sherry butts believed to have previously held PX. These whiskies are 100% fermented, distilled, aged, and bottled in Fukuoka, Japan. They are the longest aged products ever produced and released by Shinozaki Distillery and will not be matched in age again for many years to come (if ever). These barrels were bottled without chill filtration with a natural cask strength of 40.7% abv without coloring or the use of additives whatsoever.

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