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Akashi White Oak Japanese Single Malt Whisky*Packaging may vary

Akashi White Oak Japanese Single Malt Whisky

Whiskey /46% ABV / Japan

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Product details

Category
Japanese Whisky
Region
Japan
ABV
46%
Tasting Notes
Banana, Butter, Caramel, Cherry, Dark Fruit, Earthy, Green Apple, Honey, Leather, Malty, Nutty, Oak, Pepper, Red Fruit, Rich, Roasted, Salty, Smooth, Toasty, Vanilla, Woody
Base Ingredients
Barley
Food Pairing
Beef, Cheese - Hard Aged, Cheese - Nutty & Semi-Firm, Cheese - Stinky, Dessert - Chocolate & Coffee, Dessert - Fruit, Dessert - Vanilla & Caramel, Duck & Game Bird, Fish - Meaty & Oily, Fruit - Dried, Lamb, Mushrooms, Pasta, Root Vegetables

Product description

Eigashima Distillery (known as White Oak Distillery in Japan), located in Akashi near Kobe, Japan, is both the country’s oldest and smallest whisky distillery. Founded in 1888, the tiny distillery runs on a seven person operation! Akashi is a coastal town residing on the edge of Osaka Bay. Due to Akashi’s unique climate with extremely hot summers and cool winters, as much as 7%-8% of Eigashima’s maturing whisky may be lost to evaporation each year (opposed to the 2% commonly seen in Scotland). While this lowers still the overall production yield, it also acts as a catalyst for the maturation process, as the temperature swings encourage interaction between the whisky and the wood. As a result, Akashi whiskies have a briny, maritime influence on both the nose and the palate. Akashi Single Malt showcases prominent notes of salted caramel and subtle peat, boasting a long, buttery finish. Pick up a bottle today!

View all products by AkashiCalifornia Residents: Click here for Proposition 65 WARNING

Community reviews

3.52 Reviews
5
(1)
4
(2)
3
(0)
2
(0)
1
(1)
Newest
  • Sanjeev
    Verified Buyer
    Verified Buyer

    Not good

  • Jason
    Verified Buyer
    Verified Buyer

    It’s smooth, a little smoky, tasty, it’s similar to scotch but a little closer to bourbon.

FAQs

Yes, whiskey is gluten-free, thanks to the distillation process used to make it. The Celiac Disease Foundation concluded that it can safely be considered gluten-free, though it’s still possible that some people with high gluten sensitivity or celiac disease could have a reaction to whiskeys created from certain grains.
Whiskey can include a large number of different distilled spirits made from fermented grain mash — usually cereal grains like rye, barley malt, wheat and corn. The drink undergoes aging in wooden containers, most often oak.
One of the reasons whiskey is so popular is that there’s no single way to enjoy it. There’s the purist route — straight and neat, no mixers, no ice — but what fun is being a purist? You can add water to it, which can enhance certain bottles’ flavors or you can add it with other ingredients to make delicious mixed drinks. It’s the foundation of the Manhattan, the Old Fashioned, the Whiskey Sour and many others.
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