Koji Whisky 8 Year Sherry Cask

• Whisky produced with koji by Ikinokura Distillery on Iki Island in Nagasaki, Japan
• Distilled from 2/3 unmalted barley and 1/3 white koji rice
• White koji rice fermented 40 hours
• 2–3-week parallel fermentation of barley and koji rice
• Single distilled in a stainless steel pot still
• Aged a minimum of 8 years in ex-Oloroso sherry casks
• Aromas of caramel, sultana raisin, dried cherry, and dried mushroom transition to a warm, oak-driven palate highlighting marshmallow, toasted almond, apricot, and pink peppercorn with a sherry influence that speaks directly to its Oloroso-cask maturation
• No added coloring
• Non-chill filtered; 42% ABV

Ikikko begins as shochu produced in accordance with the Iki Shochu G.I. which stipulates a mash bill of two-thirds barley and one-third koji rice. The use of koji rice imparts a unique umami throughline and the aging in Oloroso sherry casks doubles down with additional layers of dried fruit and nuts.