Akashi comes from the closest whisky distillery to the coast in Japan. The ocean-laden air is reflected in the whisky's savory, saline driven purity. The town of Akashi, translated as the "Sun Rise City," dates back over 500 years. Here, less than 100 yards from Kobe Bay, the owner's family has been making traditional Japanese alcoholic beverages, like sake, for over three centuries.
Founded in 1888, White Oak Disillery, aka Eigashima Shuzo, holds Japan's first whisky license, issued in 1919, and remains Japan's smallest whisky producer with just a five-person team. Serious malt production at this distillery did not begin until 1984, when the current copper pot stills were put into action and a focus on premium whiskies began at their "White Oak" facility. Following a program dedicated to crafting an insanely fine, super sip-able whisky, production is limited to ensure that quality is preeminent, making Eigashima's Akashi one of the rarest whiskies.
Akashi is blended in the Scotch tradition, with Japanese precision, the malt is lightly peated, and ages in mostly ex-Wild Turkey bourbon, as well as sherry and shochu barrels. The minimum age of whisky in this blend is three years. This smooth whisky has a very fruity nose with flavors of apricots and dried fruits, and a shy note of honey. (from the distiller)