Takamine 17 Year Whiskey Koji FermentedThis whisky is made entirely from polished barley fermented with white koji and Fukuoka yeast. They are double distilled on pot stills and are proofed between runs to achieve a natural still strength of around 45%. They enter the cask at still strength and are aged in Shinozaki Distillery's former municipal rice bunker turned aging facility. The facility has thick concrete walls and ceilings (much like MGP) which creates a cave like environment