Japanese Whisky & Koji Fermentation

The International Museum of Surgical Science dives into the science and history behind Japanese whisky on Thursday, September 17, from 6:00 to 7:30 PM. Whisky expert Kevin Obis covers the role of koji fermentation—different from Western yeast-only methods—and its connection to a cleaner, smoother distillate, while also highlighting chemist Jokichi Takamine’s influence on bridging Japanese and American techniques. The evening includes a curated tasting of koji-fermented whiskies from Ohishi, Fukano, Ikikko, and Hakata. Tickets are $60.