Blended Whisky White Oak Akashi - Eigashima Shuzo
A sublime Blended Whisky, powerful and with a dark and creamy structure. The Japanese Blended Whiskey "Akashi" from White Oak Distillery is composed of 30% barley malt, and is characterized by pronounced aromas of American oak and vanilla, and above all stands out for its soft and balanced finish.
Type: Whisky
Origin: Japan
Alcohol content: 40%
Format: 70cl with box
Tasting Notes: Golden yellow color. It has light and delicate scents, among which we can recognize notes of cereals, honeyed aromas and nuances of yellow fruit. The taste is soft, intense and slightly spicy, with aromas that recall olfactory scents, and with flavors of vanilla, almond, chamomile, Sherry and dark chocolate. The persistence is long, dry, spicy and tannic.
The Distillery: The location of the distillery is one of the most beautiful and unique in Japan, it is located in the small fishing village of Eigashima, a few steps from the sea and the Akashi Strait. The climate here is particularly mild, hot summers and warm winters with very little rain, White Oak, in addition to being one of the southernmost distilleries in Japan, is unique thanks to its location and climate. The White Oak, or rather the Eigashima Shuzo distillery (this is its real name) was founded in 1888 and acquired the license for the production of whiskey already in 1919, it was in fact the first distillery in Japan to have a license for this guy. On paper this would appear to be the oldest whiskey distillery in Japan, but in the land of the rising sun you can never take everything for granted when it has set up a couple of small stills (about forty years after the licence). The actual production of whiskey at Eigashima Shuzo began in the 1960s, when a pair of copper pot stills was installed. Initially the whiskey produced was used only for the house blends but at the beginning of the 1980s whiskey consumption in Japan increased dramatically reaching levels never seen before. This great demand led the distillery to retire the two small stills and build a new Scottish-style building with 2 larger, but used stills, dedicated exclusively to whiskey (White Oak). Even though with a dedicated building the production of whiskey remained part-time, consider that whiskey was only produced by the distillery between the months of June and July, for the rest of the year sake and shochu were produced. However, given the current high demand for Japanese whisky, production has moved to 4 months, from April to July as opposed to sake and shochu which have seen a decrease in production.
