And now for the something completely different... yet familiar. The koji whiskey category is still somewhat a mystery to many, but for bourbon or Scotch fans looking to branch out, the Ikikko 8 Year is your perfect bridge introduction to this one-of-a-kind spirit. Pouring a pale, burnished gold color, it leads with a nose that will stand out to any fan of elegant, unpeated Speyside malt. Made from two-thirds malted barley, it shows this character in a charming interplay with the other one-third rice component. Sweet cereal, gingersnap cookie, and pumpernickel aromas lend it woodsy complexity at the outset, with some candied citrus in the background. The palate boasts an engaging textural backbone that will resonate with bourbon lovers, with a flavor profile that’s hard to pin down at first, offering up anything from red apple and citrus pith to new leather and cardamom, all riding a bright, lively mouthfeel. With time, the aromatics take on more elegant tones like sesame seed, subtle white flowers, and white chocolate. The palate follows suit now with white pepper, that same white chocolate character from the nose, and a surprisingly fresh, cool mint touch on the finish. For the koji initiated, it’s a true classic, and for everyone else, it’s a chance to discover a singular style of whiskey that can’t be duplicated anywhere else.
93 points, Andrew Kitz, B-21 Spirits Buyer (Mar 2025)
Iki Island in Japan’s Tsushima Straits is renowned for its shochu, and this whisky is made using koji mold to ferment the rice and barley. Light aromas of wood spice, lemon meringue pie, citrus peel, new baseballs, and floral blossoms. It’s no pushover on the palate, however, with honeyed nectarine and canned peaches, red apple, caramel, vanilla essence, cardamom, and pepper, then toffee, citrus, dried fruit, egg custard, and cocoa powder.
92 points, Jonny McCormick, Whisky Advocate (Summer 2023)
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