Thanks to a nearly forgotten whiskey-making method, Takamine Whiskey offers a rare and exceptional take on this timeless spirit!
Whiskey producers oftentimes use malting to convert starch to sugar, but what if there was a different, more efficient way to achieve this process? In the late 1800s, Dr. Jokichi Takamine discovered a way.
Dr. Takamine was born in Japan in 1854. His mother came from a family of sake brewers, giving him early insight into the world of brewing and distilling. He attended school in Scotland where he researched whiskey production and found that the malting process was not the most efficient approach. In Japan, many spirits such as shochu and sake are made using koji, a type of mold. Other popular products like soy sauce and miso are also made with koji. Dr. Takamine applied his knowledge of koji fermentation to whiskey and discovered a new method that did not require any malting and increased the production output.
He made his way to Illinois in 1891 with his patented koji method and began working for the Whiskey Trust. Before Dr. Takamine’s whiskey could ever reach the public, the company collapsed. At this point, Dr. Takamine turned his attention to the medical field, and his unique whiskey production method was largely forgotten.
The Takamine Method Revived
The Shinozaki Distillery on the small island of Kyushu in Japan began experimenting with Takamine’s method, eventually releasing a new whiskey named after the inventor – Takamine Whiskey. In collaboration with Honkaku Spirits, Takamine Whiskey is now available from Vintegrity in Missouri, so you can try this unique whiskey expression for yourself!
Takamine Whiskey
Takamine Whiskey is produced through a parallel fermentation period in which yeast and koji work side-by-side. It is then double distilled and aged in both virgin American white oak casks and ex-Bourbon casks.
The whiskey features a rare savory flavor with notes of caramel, milk chocolate, dark cherry, and pipe tobacco. Critics note that Takamine Whiskey has a rich, robust profile with a distinct earthiness and a slight aroma of mushrooms on the nose.
