Akashi White Oak Japanese Whisky

Introduction

A limited rare whisky, Akashi is blended in the Scottish tradition, with Japanese precision. The malt is lightly peated, and vatting is mostly ex-bourbon, balanced by Eigashima’s unique variety of White Oak barrels. Akashi whisky has been controversial due to its classification in Japan versus those of foreign markets. This export version is made from imported Scottish malt and grain whiskies.

Akashi’s nose is very fruity with aromas of apricots and dried fruits, with a shy note of honey, finishing with a dry smooth taste.

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