Introducing Akashi Whisky

Eigashima Shuzo, famed for its sake since the Edo period (1603-1868), is one of Japan's oldest whisky distilleries. The first to obtain their distillery license in 1919, they began making shochu and other spirits. Since 1984, they have been producing Akashi whiskies at their White Oak facility in the seaside town of Akashi, near Kobe. Today, they continue to produce sake, umeshu, whisky. 

AKASHI MALT + GRAIN WHISKY
Akashi Malt + Grain is a Japanese whisky blended in the Scotch tradition. The malt is lightly peated, and aged in mostly ex-bourbon barrels. The nose is fruity, with apricots and dried fruits, and a shy note of honey. A balanced Japanese whisky for an excellent price!

AKASHI UME WHISKY
In late May and early June, during ume season, Eigashima Shuzo combines freshly harvested ume plums and rock sugar with mature whisky for six months to a year. This results in Akashi Ume Whisky, a simple twist on a Japanese classic (umeshu is usually shochu-based). Highly recommended on the rocks!