Located just a rock’s skip away from Kobe Bay, ocean-laden air is reflected in this whisky’s savory, saline driven purity. The origin of the town of Akashi, translated as the “Sun Rise City,” dates back over 500 years. Here, less than 100 yards from the ocean, the family behind Eigashima Shuzo 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, composed 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 ensure that quality is preeminent, making Eigashima’s Akashi one of the most respected labels in Japanese whisky today.

Kijoshu is a rich style of sake made by replacing some of the water used during fermentation with finished sake; similar in robustness to a port or sherry, this sake imparts a unique character to Akashi’s elegant single malt.

• Single malt Japanese whisky produced by Eigashima Shuzo in Akashi, Japan
• Distilled from 100% lightly peated barley in copper pot stills
• Aged 4 years in ex-bourbon barrels and finished for 1 year in ex-Kijoshu sake casks (American oak)
• Candied orange, almond butter, and sake lees on the nose; the palate expands with saltwater taffy and cocoa with a finish of fresh cypress and black tea tannin
• 50% ABV