Located just a rock’s skip away from Kobe Bay, ocean-laden air is reflected in this whisky’s savory, saline driven purity. The town of Akashi, translated as the “Sun Rise City,” dates back over 500 years. Here, less than 100 yards from the ocean, the owner’s family has been making traditional Japanese alcoholic beverages, like sake, for over three centuries.
Founded in 1888, Eigashima Shuzo holds Japan’s first whisky license, issued in 1919, and remains Japan’s smallest whisky producer, comprised of a five-person team. Serious malt production at this distillery did not begin until 1984, when the current copper pot stills were put into action and a focus on premium whiskies began at their ‘White Oak’ facility. Following a program dedicated to crafting a refined, super-sippable whisky, production is limited to insure that quality is preeminent, making Eigashima’s Akashi one of the rarest whiskies available today.
Eigashima Shuzo Akashi 3 Year Sake Cask Single Malt Japanese Whisky was aged in an American oak cask that previously held a concentrated and sweet style of sake know as Kijoshu. This rich sake is able to impart true nuance to Akashi’s 3-year-old single malt, resulting in a nose of walnut & vanilla with just a hint of peat. A palate of bittersweet orange and chocolate-covered banana finishes with drying notes of black tea and leather. Bottled at 50% alc/vol.
NOSE: Walnut & vanilla with just a hint of peat.
PALATE: Bittersweet orange and chocolate-covered banana.
FINISH: Drying notes of black tea and leather.