Japanese Whisky & Koji Fermentation: Science, History, and Taste

Join us at the IMSS for an in-depth exploration of the science and cultural history behind Japanese whiskey.

Japanese Whisky & Koji Fermentation: Science, History, and Taste

June 26, 2026

6:00-7:30pm

Doors at 5:45pm

Tickets:

GA: $60

Join us at the 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.

Kevin Obis started his career in the beverage industry as a craft cocktail bartender, honing his skills for cocktails and conversation in some of Seattle’s best bars. During his time there he grew to love and appreciate the simplicity of a dram of scotch, perhaps with just a splash of water.

In 2024, Kevin returned to his hometown in IL and now serves the Midwest with the same passion and enthusiasim he brought to the Pacific Northwest.

This program is presented in collaboration with the Japanese Culture Center.

This program is supported by Impex Beverages.