Akashi Blue Label Whisky

The pot still 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.

Grain, Malt

HIstory -Akashi Japanese Whisky It is owned by the Eigashima Distillery, Founded in 1888 on the shores of the Seto Inland Sea in the city of Akashi, one of the oldest sake producers (1679). In 1919, Eigashima was the first Japanese distillery to be licensed to produce whiskey. Whiskey consumption was completely local until 1984. Built on the Scottish model, the distillery has been making sophisticated whiskeys in small batches for more than 30 years. Besides whiskeys, Eigashima is also known for producing various types of liqueurs, namely sake and shochu. The company has even started growing vines and makes its own wine. During the Edo period, the western part of Akashi was known as “Nada” or “open sea”. Blessed with spring water and prosperous fields make the place a natural place to prepare liquor of the highest quality. The location is well known throughout Japan

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