Reminder: We only ship spirits within California.

Named for Jokichi Takamine, a Japanese-born biochemist who spent his career in the United States, this whiskey uses koji-fermentration, a process which he pioneered. The barley is steamed, rather than malted, and the naturally-occurring koji mold converts the starches into sugars, which in turn allows yeast to convert the sugar into alcohol. The whiskey is then double-distilled and aged in a mixture of virgin oak and ex-Bourbon barrels, resulting in a gold-colored, lushly flavorful sipper. 40.3% ABV