Discover the elegance of Takamine Koji-Fermented Whiskey, aged 20 years. This distinguished Japanese whiskey is crafted using the time-honored koji fermentation technique, delivering a complex and smooth profile. Aged to perfection for two decades, and bottled at 43.1% ABV (86.2 proof), this whiskey offers an extraordinary experience with rich flavors and a refined finish.

Key Features:

• Aged 20 years for a well-balanced and smooth character
• Made using the traditional koji fermentation method
• 43.1% ABV (86.2 proof)
• Crafted in Japan, representing fine whiskey-making traditions

Tasting Notes:
Delight in aromas of rich vanilla, honey, and toasted oak on the nose. On the palate, enjoy flavors of caramel, orchard fruits, and a subtle hint of spice, harmonized by the koji fermentation’s distinctive umami notes. The finish is long, smooth, and satisfying, with lingering sweetness and a touch of oak.

How to Enjoy:
For the best experience, savor this whiskey neat or with a small splash of water to open up its complex layers. It's also enjoyable over a single ice cube, allowing the whiskey to unfold its flavors slowly.

FAQ:

1. What makes this whiskey unique?
   Takamine Whiskey is made using the koji fermentation process, a traditional Japanese method that adds umami richness and complexity to the whiskey.

2. What is the ideal way to serve this whiskey?
   The 20-year aging brings out deep flavors that are best enjoyed neat or with a splash of water. You can also enjoy it over ice for a more refreshing experience.

3. What is koji fermentation?
   Koji fermentation involves using a specific mold to break down starches into sugars, creating a distinct umami flavor profile that sets this whiskey apart from others.