As sugested by the name, the distillery is located in the small city of Akashi, south of the main island and a few miles away from Kobe.
White Oak was the first Japanese distillery to be granted a proper whisky distillation license, back in 1919.
Having been a family-run, craft distillery since producing its very first batch, White Oak also stays true to its roots, reinforcing its long-lasting traditions of Sake and Shochu production.
Whisky distillation takes place once a year over a four-month period from April to July. A new distillery using Scottish methods was built in 1984 and double distillation takes place in traditional copper pot stills.
This Japanese blended whisky has been the subject of some controversy. The bottling for the home market in Japan is made with malt whisky and molasses spirit, which would not be classed as 'whisky' in the EU. This export version, however, is made from malt and grain whiskies.
Buttered hot cross buns, chocolate peanuts, lemongrass and a light hint of spicy rye grain on the nose. Cherry bakewells and walnut loaf on the palate. Sweet cereals with a dusting of nutmeg and black pepper. Medium length finish which is quite sweet with dried apricot and a touch of oatcake.
- Additional Information
Name Akashi Blended Whisky Country Japan Region Hyogo ABV% 40% Size 500ml Dietary Information No