Akashi Blue Label Whisky
Akashi Blue Label Whisky, 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 new make is smooth and delicate.
White Oak Akashi was founded in 1888 on the site of Eigashima in the city of Akashi. White Oak distillery was the first in Japan to obtain the license of distilled spirits in 1919 and according to legend would consequently be the first to distil whisky. Production remained traditional and reserved for the Japanese market until 1984 with the construction of a new distillery specially dedicated to the distillation of whisky. Located near the sea, and the city of Kobe, the distillery is enjoying a mild and stable climate. Forbes Magazine: “Top 10 Japanese Whiskies to Try Now. “White Oak Akashi – an easy to drink blend with chocolate, honey, and fruit flavours.”
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.