Distiller Notes
Kojiki reflects the fabulous richness of the Japanese history, culture, tradition and harmony. Handcrafted through a very unique art of blending and care to obtain its unparalleled smooth, delicate and fruity style. Twice distilled in traditional pot stills, then aged for 3 years in Bourbon barrels, this whisky is then finished for 3 months in Sauternes barrels and for 4 months in Champagne casks. Limited production with only 400 barrels a year.
Sharing a great deal with Scotch in terms of production methods and ingredients, today’s hugely successful commercial market of Japanese Whisky owes much to the research of Masataka Taketsuru. In 1918, this Japanese national travelled to Scotland with the intention of studying organic chemistry but instead became fascinated with Scotch Whisky production. Similar to Scotch Whisky, Japanese Whisky also uses malted barley as the fermentation base and long-term aging in wooden barrels. However, the often-used Mizunara oak, rather than French or American oak, imparts uniquely spicy and citrus-like characteristics to a Japanese Whisky.