Jokichi Takamine introduced a koji-based whiskey-making method in 1891 that promised a 10% increase in yields, but was overshadowed by the Whiskey Trust's downfall.
The koji process not only enhances efficiency but also enriches flavor profiles, leading to a whiskey that is savory and floral, breathing new life into the spirit.
According to Mike Vacheresse, koji whiskey is characterized by its smooth palate and mellow finish, lacking the typical oiliness found in standard whiskey.
Today, koji-based whiskeys are emerging in the U.S. market not only for their efficiency but for their distinctive taste, offering a unique alternative.
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