The brand’s premiere single grain whisky employs traditional koji fermentation methods to achieve a truly unique drink to savour
The global appreciation for whisky has certainly made room for a wider range of expressions. It has also given rise to some ambitious undertakings. In fact, one such example—Kyushu Spirits—recently marked its debut in Singapore with the launch of its first brand of koji whisky, the Asakura Premium.
No doubt unfamiliar to some, this is a hybrid spirit made entirely with Japanese barley (mugi), using centuries-old distillation techniques that incorporate the use of koji (which is added to steamed barley) to kickstart the fermentation process; this replaces the customary malting practice used in the making of malt whisky.
Created in a single distillery on Japan’s southernmost island of Kyushu, Asakura Premium is matured in oak sherry casks that gives the spirit its bouquet of honey, vanilla and coconut, with hints of soft white florals—presumably the result of using koji. On the palate, one can also expect notes of honey as well as buttery brown sugar and cinnamon, and even a touch of citrus.
“During a trip to Kyushu Island, I was able to witness this process (of traditional koji fermentation) and sample some of the intriguing concoctions, which is what inspired me to create Kyushu Spirits in order to share these tastes with a discerning audience globally,” shares Vikramm Chand, founder and managing director of Kyushu Spirits. Born and raised in Japan, Chand moved to the United Kingdom to complete his higher education, before returning to Japan to join his family’s trading business.