Products from Akashi
Hailing from the White Oak distillery in Akashi, a small city in the Hyogo Prefecture of Japan, this family-run business was the first in Japan to be granted a proper whisky distillation license, back in 1919. Designed around Scottish production methods, a new distillery was built in 1984, within which double distillation takes place in traditional copper pot stills.
Using a mixture of Japanese and foreign-made malt and grain whisky, Akashi have blended this whisky especially for the European market. Once blended, the whisky is matured in American oak barrels for five years. It offers sugary, fruity aromas, with fruit and spice on the nose.