Akashi whisky is the only whisky in the world that is made by a Toji (grand-master in the art of sake making) by introducing sake-making methodologies into the whisky making process. The pot stil used is smaller than those used by both Scottish and other Japanese distilleries, which in turn, decreases the levels of fusel alcohol. As a result, Akashi whisky does not require as long of an aging process, while its core malt (cask strength) is smooth and delicate. Notes of pepper and vanilla are complimented by a palate of honey, chocolate, oak and dried fruits.

Distilled at the White Oak distillery in Hyogo, this release is part of the Akashi range that they produce. This expression was laid down to mature for eight years in sake casks before being bottled at 61% abv. In the oak casks used for aging white wines in Japanese wineries, Togouchi matured Sake (junmai-shu) brewed by them, and then used the Sake Cask to wood finish for Togouchi whisky. A light fruit scent and a moderate acidity derived from white wine and Sake, a sweetness like brown sugar derived from wood finish, the harmony of sweet taste with mellow fruity aroma are enjoyable. Color: Golden color Nose: Ester, Fruity

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. The distil pot used is smaller than those used by both Scottish and other Japanese distilleries, which in turn, decreases the levels of fusel alcohol. As a result, Akashi whisky does not require as long of an ageing process, while its core malt (cask strength) is smooth and delicate.

Akashi Blue is a blended whisky reserved in Japanese Shochu cask (American Oak) around 2 years, aged in bourbon cask before finishing in sherry casks for 1 years. Nose: Fruity, slightly sweet, vanilla. Taste: Fresh, spice, oak, hints of peat. Finish: Medium, spicy, sweet.