Nestled on the shores of the Seto Inland Sea in Akashi, Hyogo Prefecture, Akashi is much more than just a whiskey: it is the expression of Japanese craftsmanship passed down for over a century. Produced by Eigashima Shuzo (also known as White Oak), Japan's oldest family-owned distillery still in operation, Akashi embodies the perfect blend of tradition and innovation. Founded in 1888 and holder of Japan's first whisky distilling license (1919), this distillery has preserved its heritage while pushing the boundaries of creativity, with whiskies aged in sake, sherry, bourbon, and even wine casks, resulting in smooth, fruity, and subtly smoky profiles. Today, Akashi is recognized as one of the most authentic and refined Japanese whiskeys, internationally awarded for its balance, complexity, and unique connection to the sea.
A century-old history and a preserved heritage
Akashi's adventure began in 1888, when the Eigashima family founded a sake and shochu brewery in Akashi, a port city renowned for its maritime climate and pure waters. In 1919, the distillery obtained Japan's first whisky production license, marking the beginning of a long tradition. However, it was not until 1984 that whisky production really took off, with the installation of the first copper stills and the launch of the Akashi brand in 2007 under the leadership of Mikio Hiraishi, the current owner.
Unlike the large Japanese distilleries, Eigashima Shuzo has remained a family-owned and artisanal business, producing less than 70,000 liters of whiskey per year. This small scale allows for meticulous control of each step, from the selection of Scottish barley to bottling, including aging in carefully chosen barrels. The distillery is also the only one in Japan to be located by the sea, which gives its whiskeys a unique salty and mineral touch, inspired by the breezes of the Inland Sea.
Craftsmanship and unique production methods
Akashi stands out for its artisanal and experimental approach, where... See more ...
A century-old history and a preserved heritage
Akashi's adventure began in 1888, when the Eigashima family founded a sake and shochu brewery in Akashi, a port city renowned for its maritime climate and pure waters. In 1919, the distillery obtained Japan's first whisky production license, marking the beginning of a long tradition. However, it was not until 1984 that whisky production really took off, with the installation of the first copper stills and the launch of the Akashi brand in 2007 under the leadership of Mikio Hiraishi, the current owner.
Unlike the large Japanese distilleries, Eigashima Shuzo has remained a family-owned and artisanal business, producing less than 70,000 liters of whiskey per year. This small scale allows for meticulous control of each step, from the selection of Scottish barley to bottling, including aging in carefully chosen barrels. The distillery is also the only one in Japan to be located by the sea, which gives its whiskeys a unique salty and mineral touch, inspired by the breezes of the Inland Sea.
Craftsmanship and unique production methods
Akashi stands out for its artisanal and experimental approach, where every detail is designed to enhance the natural aromas of the whiskey.
Copper stills and pure water
The distillery uses small copper stills, allowing for precise distillation and optimal control of the aromatic profiles. The water, drawn from a local underground spring, is the same as that used to make sake, giving Akashi whiskies their characteristic smoothness and minerality. The barley, imported from Scotland, is carefully malted to ensure impeccable quality.
Creative and varied aging
Akashi is famous for its innovative aging process, using a wide variety of casks:
- Bourbon barrels: For notes of vanilla, caramel, and coconut.
- Sherry casks: Adding aromas of dried fruit, raisins, and sweet spices.
- Sake casks: A world exclusive, giving the whiskey hints of tart sweetness and floral complexity.
- Red and white wine casks: For fruity and spicy profiles, as in the limited edition Akashi Wine Cask.
This diversity allows Akashi to offer unique and varied whiskies, ranging from smooth and accessible blends to complex and intense single malts.
A range of award-winning and iconic whiskeys
Akashi offers several expressions, each reflecting the distillery's craftsmanship and innovation:
- Akashi Blended Whisky: A smooth and balanced blend, aged for three years in bourbon and sherry casks, offering notes of peach, toffee, and almond. Awarded at the International Spirits Challenge, this whisky is ideal for sipping neat or in a highball.
- Akashi Single Malt: A 100% malt whisky, aged in bourbon and sherry casks, with aromas of honey, tropical fruits, and fine wood. Its complexity and balance make it a favorite among connoisseurs.
- Akashi Sherry Cask: An edition aged in sherry casks, offering notes of raisins, chocolate, and spices. Bottled at 50% ABV, this whiskey is praised for its richness and long finish.
- Akashi Sake Cask: A world exclusive, aged in barrels that previously contained sake, with aromas of flowers, rice, and white fruits. This whisky is a unique experience, combining Japanese tradition and whisky expertise.
- Akashi Meisei (French edition): A single malt aged in bourbon and sherry casks, reserved for the French market, with notes of vanilla, caramel, and candied fruit.
A commitment to quality and authenticity
Eigashima Shuzo deliberately limits its production to guarantee optimal quality. Akashi whiskies are non-chill filtered and contain no added coloring, thus preserving their full aromatic richness. The distillery also offers limited editions and single casks, often reserved for collectors and lovers of rare whiskies.
Akashi has won over experts and received numerous awards, including:
- Gold Medal at the International Spirits Challenge for Akashi Blended Whisky.
- Recognized as one of the most innovative Japanese whiskies, praised for its aging in sake barrels and its balanced profile.
- Awarded for its authenticity and complexity in several international competitions, including the World Whiskies Awards
These awards confirm Akashi's place among the most refined and authentic Japanese whiskies, appreciated for their smoothness, balance, and connection to the sea.
Akashi can be enjoyed in many ways, offering a unique sensory experience:
- Neat or on the rocks: To appreciate the full complexity of its fruity and woody aromas.
- In a highball: Akashi Blended Whisky is ideal for a Japanese highball, mixed with sparkling water and a touch of lemon.
- In a cocktail: Perfect for modern creations, such as an Akashi Sour (whisky, lemon juice, sugar syrup, and egg white).
- As an accompaniment: Akashi whiskies pair beautifully with sushi, grilled seafood, or chocolate-based desserts.
What makes Akashi unique?
Akashi embodies the artisanal spirit of Japanese whiskey: a blend of tradition, innovation, and respect for nature. Drawing on a century-old heritage, experimenting with unique casks, and maintaining limited production, the Eigashima Shuzo distillery offers authentic, smooth, and memorable whiskeys. For whisky lovers in search of authenticity and refinement, Akashi is a must-visit destination, where each bottle tells a story of passion, the sea, and Japanese craftsmanship.
