Akashi

Akashi Whisky is produced at Eigashima Shuzo, the first Japanese distillery to obtain a whisky-making license in the year 1919. This whiskey combines a modern approach to whiskey with the Japanese tradition of creating distillates.

Akashi is the only whisky in the world that is produced by Toji, the sake master, introducing sake-making methodologies into the whiskey making process. The distillation vat used is smaller than that used by Scottish and other Japanese distilleries, which reduces the level of fusel oil - a by-product of the alcohol fermentation process. As a result, Akashi whiskey does not require such a long aging process.