Takamine Koji Whiskey is made with koji, a traditional Japanese mold, that converts starches to sugars. (Koji is also what gives many Japanese foods their umami flavor.) It is double distilled and aged in virgin oak and ex-Bourbon casks to produce a balanced flavor. The aroma mixes fruitiness and richness, while the palate has an earthy quality, reflecting its umami origins. Japanese whiskeys are among the most sought after in the world, and this one is no exception. Soon after it was introduced, Takamine Whiskey won a Gold Medal at the San Francisco Wine & Spirits Competition.