Ikikko Koji Whiskey is a very special and unique 100% Japanese product. For the those new to Koji, it is used to make many Japanese products, most notably Soy Sauce and Miso. Koji is a white edible mold that is most commonly used to turn soy beans into miso, soy sauce and other things. In this case and in the case of most rice spirit production in japan Kolji is applied to cooked rice and allowed to work it's magic. Over a couple days the Koji works on the rice causing enzymatic changes that dramatically improve the rice's ability to ferment into clean delicious alcohol. Ikikko starts this way and then is mixed with barley and fermented and finally distilled into a spirit called "Sochu" that is then aged to perfection in ex-sherry casks for 8 years.
The tradition of Distillation on the island typically uses a mix of 1/3 koji rice to 2/3 barley.
Ikinokura Distillery is where IKIKKO whisky is created. As with other koji whisky, the spirit originally begins as shochu, but with maturation occurring while aging in barrels, this delicate & delicious spirit transforms into what can NOW legally be called whisky. Since 1899, 55 distilleries have been constructed on Iki Island, but that number has now dwindled to only 7. In 1984, 6 of these distilleries merged together forming the entity that is now known as the Ikinokura Distillery.
Tasting Notes:
- Nose: Ripened dark fruits, white pepper, and aged allspice mix harmoniously with subtle citrus & morning dew.
- Palate: Wood fiber soaked with light cardamom, delicate cream, and tangerine is followed by a rising crescendo of clean spices with a lingering touch of herbal tea and steamed rice.
- Finish: Distant sea salts arrive with a balanced amount of dried wine as the oily peppermint and candied sweetness allow for a clarified and complex lasting experience.
