wrote Murray. Whiskey has been made commercially in Japan since the 1920s after a student who studied in Glasgow, Masataka Taketsuru, moved home with his Scottish wife Japanese single malt whiskey ...
Takamine is a new whiskey made with koji, a mold that’s long been used in Japan for starting fermentation.Credit...Kosuke Okahara for The New York Times Supported by By Clay Risen One afternoon ...
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