This 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.