Eigashima, the sake and shochu producer who owns the White Oak distillery, have been in the whisky business for a long time but only released their first single malt in 2007. Their whisky range is now famously known by the name “Akashi”.
The business dates back to 1888 and they were the first whisky maker in 1919, even before the times of Suntory and Nikka. The distillery is located in the city of Akashi in Hyogo Prefecture, west of Kobe, facing the Seto Inland Sea. Akashi whisky is the only whisky in the world that is made by a Toji (grand-master in the art of sake making) by implementing sake-making methodologies into the whisky making process.
Matured in three different types of casks: Spanish sherry oak, American oak and ex-bourbon casks. Non-chillfiltered, naturally coloured and bottled at 46%. (Bottle size 500ml)
Nose: Soft red fruits (think raisins, cherries and a few cheeky raspberries), followed by a hint of smokey spice.
Palate: Treacle, plums, aromatic black tea, earthy oak and blackcurrant.
Finish: Baking spices, chocolate and a hint of marmalade.
