Japanese Whisky

For a non-regular whisky drinker, the difference between Japanese and other whiskies might not be obvious, though typically, they are slightly lighter. But even if you’re an advanced whisky drinker, it wouldn’t go amiss to explore the unique world of Japanese whisky.

The main feature of the Japanese whisky business is the smattering of small companies that make whiskies on the side and sell them locally. The Japanese call these bottles “ji-whisky” (meaning local whisky.) They tend not to be comparable to the larger makers in quality but can nevertheless be charming in their own right.

Akashi White Oak Toji Japanese Whisky

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Akashi whisky is the only whisky in the world that is made by a Toji (grand master in the art of sake making) by introducing sake-making methodologies into the whiskey making process. The pot stil 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 White Oak is a whiskey reserved in Japanese Shochu cask (American Oak) for 5 years, aged in ex-bourbon casks before finishing in ex-sherry casks for 2 years.

  • ABV: 40%
  • Volume: 700mL
  • Tasting Notes:
    o Nose: honey, pepper, vanilla, hazelnut
    o Palate: honey, chocolate, pepper, oak, vanilla, dried fruits
    o Finish: honey, spices, cinnamon, longer finish, sticky date pudding
    o Age: 7 years