Takamine is a new whiskey made with koji, a mold that’s long been used in Japan for starting fermentation.Credit...Kosuke Okahara for The New York Times Supported by By Clay Risen One afternoon ...
If you haven’t logged in yet, what are you waiting for? Join the Network When Connie Takamine (PolSci’70; MBA’73) moved back to Boulder after 14 years in New York, she wanted to give back. “I’ve ...
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