Takamine 8 Year Koji Whiskey (BTL 750ml) shochuware are immortalized in the drawings

are immortalized in the drawings of this tenugui

6-Pack BTL

Yamahai is the original method of sake-making where lactic acid is not added when creating the yeast starter

Seimaibuai (rice kernel remaining) : Yamada Nishiki 65%

Takamine 8 Year Koji Whiskey (BTL 750ml) shochuware are immortalized in the drawingsJokichi Takamine, a Japanese scientist living in the U. S. at the turn of the 20th century, managed to create a whisky without malt by using the already centuries old method of saccharifying grain with koji (used in making sake, shochu, shoyu, miso, and other fermented products). While this innovation didn't make it outside of his work in the United States, Shinozaki Distillery is using this technique (the so called "Takamine Process") for Takamine