Akashi whisky is the only whisky in the world that is made by a Toji (grand master in the art of sake making) using sake-making methodologies in the whiskey making process. The pot still 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 whiskey does not require as long of an aging process, while its core malt (cask strength) is smooth and delicate. Akashi Blue Label Blended Japanese Whisky is aged in American Oak for 2 years before finishing in sherry casks for 1 year.
Found close to the city of Kobe, by Japan’s inland sea, the distillery enjoys a mild coastal climate. Akashi was originally founded in 1888 as a Sake and Shochu producer (most likely using their own Shochu casks for this dram.
The whisky itself is constructed at a purpose-built distillery, which opened in 1984. The distillery boasts pot stills from the same era, which produce spirit in the traditional small-batch fashion. Aging currently occurs on-site, with casks held in a cellar in the same building.
As the only maritime distillery in Japan, White Oak whiskies often have a slight salinity and brininess.
Akashi Blue Label White Oak Tasting Notes
NOSE
Light malt and sweet cereal notes drive the nose, accompanied by strawberry and cream lollies, vanilla, fresh meadow flowers, gentle oak and a little peppery spice.
TASTE
Again, light and approachable, with flavours of fresh vanilla-oak, salted caramel, more sweet grain notes, a touch of peat smoke, a little nuttiness and freshly baked malty bread.
FINISH
Medium in length and rather mouth-coating, with some lip-smacking dried fruit, subtle woodsmoke, dehydrated strawberries, anise, cloves and cinnamon.