Akashi
Sherry Cask Finish
- 40
- 50cl
- Taste: 3
- Japanese
Akashi is produced by Eigashima Shuzo, one of Japan's oldest alcohol producers. Founded in 1679, it was originally known for brewing sake and shochu. In 1919, long before whisky became popular in Japan, Eigashima obtained one of the country’s first whisky-making licenses, making it a pioneer in Japanese whisky production. Established in 1984, the distillery is located in Akashi City, Hyogo Prefecture, near the Seto Inland Sea. This coastal location...
Read more
Read more
Akashi is produced by Eigashima Shuzo, one of Japan's oldest alcohol producers. Founded in 1679, it was originally known for brewing sake and shochu. In 1919, long before whisky became popular in Japan, Eigashima obtained one of the country’s first whisky-making licenses, making it a pioneer in Japanese whisky production.
Established in 1984, the distillery is located in Akashi City, Hyogo Prefecture, near the Seto Inland Sea. This coastal location influences the whisky’s aging process, as the temperature and humidity fluctuate significantly, leading to faster maturation compared to distilleries in cooler climates. Unlike larger Japanese distilleries like Yamazaki or Nikka, Eigashima Shuzo operates on a much smaller scale, producing whisky in limited batches. The distillery uses pot stills and matures its whisky in a variety of casks.
Akashi Blended Sherry Cask Finish is a whisky created by Mikio Hiraishi, the owner and Master Blender of the Eigashima Distillery.
This is a blend of grain whiskies from various sources and 30% malt whiskies distilled in Eigashima, Japan. All of the whiskies were aged in American oak casks for at least three years. It was then matured for six months in sherry casks - the famous Andalusian wine casks.
This blend has a rich and gourmet profile expressing notes of vanilla, dried apricot and orange zest on the nose. On the palate, the soft and mellow texture is accompanied by spicy, woody aromas and notes of dried fruits typical of sherry cask matured whiskies. This complementary maturation is felt in the rather long and elegant finish. The woody notes rub shoulders with the vinous notes of sherry.
Established in 1984, the distillery is located in Akashi City, Hyogo Prefecture, near the Seto Inland Sea. This coastal location influences the whisky’s aging process, as the temperature and humidity fluctuate significantly, leading to faster maturation compared to distilleries in cooler climates. Unlike larger Japanese distilleries like Yamazaki or Nikka, Eigashima Shuzo operates on a much smaller scale, producing whisky in limited batches. The distillery uses pot stills and matures its whisky in a variety of casks.
Akashi Blended Sherry Cask Finish is a whisky created by Mikio Hiraishi, the owner and Master Blender of the Eigashima Distillery.
This is a blend of grain whiskies from various sources and 30% malt whiskies distilled in Eigashima, Japan. All of the whiskies were aged in American oak casks for at least three years. It was then matured for six months in sherry casks - the famous Andalusian wine casks.
This blend has a rich and gourmet profile expressing notes of vanilla, dried apricot and orange zest on the nose. On the palate, the soft and mellow texture is accompanied by spicy, woody aromas and notes of dried fruits typical of sherry cask matured whiskies. This complementary maturation is felt in the rather long and elegant finish. The woody notes rub shoulders with the vinous notes of sherry.
Tasting Rating Guide
1: Light, good for beginners - an aperitif on a summers day, i.e. Glengoyne, Auchentoshan
2: Also good for beginners but with more depth and body - a little stronger than 1, ie. Glenmorangie, Speyburn
3: A dram for everyone, a little more complex so the palate requires a little more experience, i.e. Cragganmore, Macallan
4: A stronger spirit, a big whisky with lots of character and body, excellent after dinner, i.e. Lagavulin, Laphroaig