Eigashima, the sake and shochu producer who owns the White Oak distillery, have been in the whisky business for a long time but only released their first single malt in 2007. Their whisky range is now famously known by the name "Akashi".
The business dates back to 1888 and they were the first whisky maker in 1919, even before the times of Suntory and Nikka. The distillery is located in the city of Akashi in Hyogo Prefecture, west of Kobe, facing the Seto Inland Sea. Akashi whisky is the only whisky in the world that is made by a Toji (grand-master in the art of sake making) by implementing sake-making methodologies into the whisky making process.
Production at White Oak is extremely limited, as the stills only operate for one month every year.
4,000 bottles was produced for the first release of this no-age-statement single malt for the year 2012.
Nose: Sweet berries, young malt, fruity, sherry notes, smoky. Hints of fresh nectarines that is reminiscent of the Akashi 5-year-old single malt. Water brings out the rich sweetness of honey and vanilla and the nectarine scent becomes more distinct and fragrant.
Taste: Multi-dimensional. The fruity fermented taste is apparent like sake, then more honey and vanilla comes through. It slowly evolves into green apples, malt, and citrus on the palate. There is a light smoky undertone that is pleasant and fades away slowly.
Finish: Medium to long. Cacoa, dates and orange peel finishes smoothly into an interesting whisky.
Low on stock