Takamine, 8 Year Old Koji-Fermented Japanese Whiskey, Skurnik Champagne 2025 small-batch aperitifs that highlight a

small-batch aperitifs that highlight a deep understanding of botanical blending

Designed to be versatile

or just sip it slowly as a post-dinner sipper

A pale coral pour with real backbone underneath the easy charm

sea spray nose

Takamine, 8 Year Old Koji-Fermented Japanese Whiskey, Skurnik Champagne 2025 small-batch aperitifs that highlight aThis 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.