Takamine 8 Year is a koji-fermented Japanese whisky, and it is poured at Grappa in Seattle’s Queen Anne neighborhood. We keep it for guests curious about a different path to malt whisky: where Scotland leans on barley and yeast alone, Takamine borrows the koji mold of sake and shochu to ferment its barley, lending a savory, umami-laced depth found nowhere else.
About the Distillery
Takamine honors Dr. Jokichi Takamine, the Japanese chemist who first applied koji fermentation to whisky-making in America in the 1890s. His method never reached the market in his lifetime; today it has been revived in Japan, where the whisky is distilled and matured. The 8 Year is the age-stated heart of the range, an expression that carries a full eight years of cask time behind its distinctive fermentation.
Style & Region
This is a Japanese single malt built on barley, with a portion of the grain fermented using koji, the same mold used to make sake and miso. It is matured in a combination of virgin American oak and ex-bourbon casks. There is no peat; the wood brings vanilla and spice, while the koji lends an underlying savory richness that sets the whisky apart from its Scottish and Italian peers.
Tasting Notes
Expect a nose of vanilla, cinnamon, butterscotch and a touch of chocolate. The palate is rich and supple, with maple, brown sugar, baked apple and toffee, threaded through with a savory umami character and a hint of persimmon and apricot. The finish is long and warming, the koji depth carrying gently beneath the oak spice, a contemplative, distinctive pour.
What to Pair It With
The savory depth of Takamine is a natural with our American Wagyu Steaks, umami meeting marbled beef, and it shines beside our Charcuterie Board, where its sweetness plays against cured meats. It is also delicious with our Flourless Chocolate Cake. Browse the full dine-in menu to build your evening.
How It’s Served at Grappa
Takamine 8 Year is poured neat at $26.
FAQ
Where is it from?
It is a Japanese whisky, distilled and matured in Japan, honoring Dr. Jokichi Takamine, who first applied koji fermentation to whisky-making in the 1890s.
What does it taste like?
It offers vanilla, cinnamon and butterscotch on the nose, a rich palate of maple, brown sugar, baked apple and toffee with a savory umami depth, and a long finish.
What is koji fermentation?
Koji is the mold used to make sake, miso and soy sauce. Takamine ferments part of its barley with koji, giving the whisky a distinctive savory, umami-laced richness.
When you’re ready, book a table, explore the cocktail & spirits list, and browse the dine-in menu.
