Two years older than the previous 3-year release, this single malt has only grown deeper and more complex, with umami and fatty goodness imparted from a year spent in ex-kijoshu casks. Kijoshu is a style of sake brewing in which a portion of water for the fermentation is replaced with already-brewed sake.
Enjoy complex florals, salinity, and plenty of umami – our tasting notes include chocolate covered peanuts and pineapples. This may be the most thoroughly well-rounded expression of collectible Akashi single malts thus far.
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.
- Distilled in Hyogo, Japan by Eigashima Shuzo
- Distilled from malted barley
- ABV 50%
- Barrels: Ex-bourbon and ex-kijoshu sake cask
- Age: 5 years
- 25.3 fl oz (750ml)