BEGIN:VCALENDAR
VERSION:2.0
PRODID:-//International Museum of Surgical Science - ECPv6.16.5//NONSGML v1.0//EN
CALSCALE:GREGORIAN
METHOD:PUBLISH
X-WR-CALNAME:International Museum of Surgical Science
X-ORIGINAL-URL:https://imss.org
X-WR-CALDESC:Events for International Museum of Surgical Science
REFRESH-INTERVAL;VALUE=DURATION:PT1H
X-Robots-Tag:noindex
X-PUBLISHED-TTL:PT1H
BEGIN:VTIMEZONE
TZID:America/Chicago
BEGIN:DAYLIGHT
TZOFFSETFROM:-0600
TZOFFSETTO:-0500
TZNAME:CDT
DTSTART:20250309T080000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0500
TZOFFSETTO:-0600
TZNAME:CST
DTSTART:20251102T070000
END:STANDARD
BEGIN:DAYLIGHT
TZOFFSETFROM:-0600
TZOFFSETTO:-0500
TZNAME:CDT
DTSTART:20260308T080000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0500
TZOFFSETTO:-0600
TZNAME:CST
DTSTART:20261101T070000
END:STANDARD
BEGIN:DAYLIGHT
TZOFFSETFROM:-0600
TZOFFSETTO:-0500
TZNAME:CDT
DTSTART:20270314T080000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0500
TZOFFSETTO:-0600
TZNAME:CST
DTSTART:20271107T070000
END:STANDARD
END:VTIMEZONE
BEGIN:VEVENT
DTSTART;TZID=America/Chicago:20260626T180000
DTEND;TZID=America/Chicago:20260626T193000
DTSTAMP:20260528T183410Z
CREATED:20260418T022427Z
LAST-MODIFIED:20260528T183410Z
UID:73030-1782496800-1782502200@imss.org
SUMMARY:Japanese Whisky & Koji Fermentation: Science\, History\, and Taste
DESCRIPTION:Join us at the IMSS for an in-depth exploration of the science and cultural history behind Japanese whiskey.\n\n\nJapanese Whisky & Koji Fermentation: Science\, History\, and Taste\nJune 26\, 2026\n6:00-7:30pm\nDoors at 5:45pm \nTickets: \nGA: $60 \n\n\n\nJoin us at the International Museum of Surgical Science for an in-depth exploration of the science and cultural history behind Japanese whisky. \nWhisky 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. \nThe 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. \nAs part of this experience\, participants will enjoy a curated tasting of koji-fermented whiskies from Ohishi\, Fukano\, Ikikko\, and Hakata. \nThis 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. \n\n\n\n\nKevin 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. \nIn 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. \n\n\n\nThis program is presented in collaboration with the Japanese Culture Center.  \n\n\n\nThis program is supported by Impex Beverages.
URL:https://imss.org/program/japanese-whisky-koji-fermentation-science-history-and-taste/
LOCATION:International Museum of Surgical Science\, 1524 North Lake Shore Drive\, Chicago\, IL\, 60610\, United States
CATEGORIES:Events
ATTACH;FMTTYPE=image/jpeg:https://imss.org/wp-content/uploads/2026/05/824828f9541b2dea9769e33581a03de2-CHvLEk.tmp_.jpg
END:VEVENT
END:VCALENDAR