Join International Museum of Surgical Science for an in-depth exploration of the science and cultural history behind Japanese whisky.

Whisky expert Kevin Obis will introduce the traditional koji fermentation process, examining how it differs from Western fermentation techniques that rely primarily on yeast. This distinctive process contributes to a cleaner, smoother distillate and plays a key role in shaping the character of many exceptional Japanese whiskies.

The program will also highlight the legacy of Jokichi Takamine, a pioneering chemist and biotechnologist who first isolated adrenaline and later introduced koji fermentation techniques to American distilleries, bridging Japanese and Western scientific practices.

As part of this experience, participants will enjoy a curated tasting of koji-fermented whiskies from Ohishi, Fukano, Ikikko, and Hakata.

This program is presented in collaboration with the Japanese Culture Center, as part of an ongoing partnership exploring connections between Japanese culture, science, and practices of care and well-being.