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 whisky 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 whisky does not require as long of an aging process, while its core malt (cask strength) is smooth and delicate.

Akashi White Oak is a blended whisky reserved in Japanese Shochu casks (American Oak) for 3 years, aged in ex-bourbon casks before finishing in ex-sherry casks for 2 years.

ABV : 40%

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