This well-aged Straight Rye Whiskey was made with koji fermentation. The Samurai Scientist, Jkichi Takamine, who invented koji fermentation in the American whisky industry more than a century ago, is depicted on each bottle. Each barrel is bottled at a proof between 120 and 122.

An intense aroma of cinnamon, maple, and toasted marshmallow permeates the nose as it warms in the glass. Tobacco, ginger, baking spices, and savory umami flavors all contribute to the palate's remarkably rich, nuanced, and elegant profile, which in turn contributes to soft, sweet notes that further accentuate the flavor mosaic.