White Oak Distillery
Akashi Japanese Single Malt Whisky 0.5l
| Size | 0,50 l |
|---|---|
| Alcohol content | 46.0% by volume |
| Area | Japan (Japan) |
| Aging | Aged for between 4 and 7 years; around half (45%) matured in American oak casks, with time in ex-bourbon and sherry casks |
- Origin: Produced in Akashi, Hyogo (Honshu) at the White Oak distillery, Japan
- Limited distillation: Pot stills operate only one month annually, yielding rare small batches
- Maturation: Matured for 4–7 years; around 45% in American oak, with bourbon and sherry casks also used
- ABV & size: Bottled at 46% ABV in a 500 ml glass bottle, presented in a gift box
- Tasting profile: Malty, floral camomile and sherry notes; vanilla, apple, spice, and a saline finish
Description
What type of spirit it is
Akashi Single Malt Whisky by White Oak is an amber-hued Japanese single malt whisky crafted from lightly peated Scottish barley, double-distilled in pot stills, and bottled at 46% ABV. Its profile reveals intense malty and floral notes, highlighting aromas of chamomile and Sherry. The texture is smooth, structured and creamy, delivering flavours of vanilla, apple, dried fruit and gentle spice. The experience concludes with a long, fresh and distinctly saline finish that reflects its coastal character.
Where it comes from
Produced at the White Oak distillery in Akashi on Honshu, this spirit captures the essence of the Hyogo Prefecture near Kobe. The distillery focused on sake before developing its whisky production in the 1980s. Situated in a coastal environment, the maritime air and local climate impart a recognisable oceanic purity to the profile. This profound maritime influence naturally balances the sweet, oak-driven characteristics with a savoury edge, authentically reflecting its Japanese landscape.
How it is produced
Production begins with lightly peated Scottish barley, followed by a double distillation process using two pot stills. These stills operate for just one month each year, ensuring a highly controlled and naturally restricted output. Following distillation, the spirit undergoes a maturation process lasting between four and seven years. Around 45% of the liquid ages in American oak, with the remainder resting in Bourbon, Sherry, brandy, wine and ex-shochu casks to build intricate layers of flavour.
History and Heritage
Crafted at the historic White Oak Distillery on Honshu, this exceptional Japanese whisky boasts a rich heritage dating back to 1888. Originally a sake producer, Eigashima Shuzo secured a whisky licence in 1919 and later adopted traditional Scottish methods in the 1980s. What truly sets this coastal spirit apart is its extreme rarity; the twin pot stills operate for just one month each year, ensuring an uncompromisingly limited production. Named after its hometown of Akashi, near Kobe, this rare single malt offers connoisseurs a highly sought-after and authentic tasting experience.
Tasting notes
Perfume
Color
Taste
Serve at:
14 -16 °C
On his return, Taketsuru decided to found the Nikka distillery, now renowned for the high quality of malt distillates it produces. Although Taketsuru is considered the father of the Japanese Whiskey, it is however important to remember that he was not the first to distill Whiskey in the Land of the Rising Sun. In fact, in fact, the "White Oak Distillery", founded back in 1888, began producing Whiskey, albeit in small quantities, as early as 1919.
In 1984, then, with the construction of a new and modern factory, the "White Oak Distillery", located in the city of Akashi and now belonging to the Eigashima company, has become one of the most important Japanese distilleries that produces malt whiskey. Read more
| Name | Akashi Japanese Single Malt Whisky 0.5L |
|---|---|
| Type | Single malt Whisky |
| Size | 0,50 l |
| Alcohol content | 46.0% by volume |
| Country | Japan |
| Region | Japan |
| Vendor | White Oak Distillery |
| Story | History and Heritage Crafted at the historic White Oak Distillery on Honshu, this exceptional Japanese whisky boasts a rich heritage dating back to 1888. Originally a sake producer, Eigashima Shuzo secured a whisky licence in 1919 and later adopted traditional Scottish methods in the 1980s. What truly sets this coastal spirit apart is its extreme rarity; the twin pot stills operate for just one month each year, ensuring an uncompromisingly limited production. Named after its hometown of Akashi, near Kobe, this rare single malt offers connoisseurs a highly sought-after and authentic tasting experience. |
| Origin | Akashi, Hyogo Prefecture, Honshu, Japan |
| Production technique | Double distillation using two pot stills |
| Aging | Aged for between 4 and 7 years; around half (45%) matured in American oak casks, with time in ex-bourbon and sherry casks |
| Allergens | Contains sulphites |