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The tasting |
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Amber, bright light yellow. |
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Rich, deep and delicate on aromas of cereals, yellow fruits mixed with honeyed notes. |
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Round and soft with woody and spicy flavors. The finish is elegant with a nice persistence on fine spicy notes. |
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The sommelier's advice |
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Serve between 16 and 18°C in a Glencairn whisky glass. |
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As an aperitif, as a digestive, served alone or with a red meat, a grilled fish or a Comté 36 months. For water aficionados, in addition to their whisky tasting, we suggest a still, neutral and fresh spring water.
The Japanese sometimes accompany their fish meal with whisky served as mizuwari: the whisky is served reduced by two thirds of water and some ice cubes to give it an alcoholic strength equivalent to that of a wine. |
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The distillery |
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Akashi is the official whisky of the White Oak distillery. Founded in 1888 in Akashi, White Oak is owned by the Eigashima Company, one of the oldest producers of sake. In 1919, White Oak was the first Japanese distillery to be licensed to produce whiskey.
Since then, the company has blended traditional Scottish expertise with Japanese culture to produce sophisticated small-batch whiskies that are enjoyed by whisky lovers around the world. |
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A blend in pure Japanese style but inspired by the Scottish tradition, Akashi Japanese Blended Whisky offers an assured and delicate balance. Notes of cereals, yellow fruits and honey mingle on the nose; the palate is round and smooth, delicately woody and spicy. The finish is very elegant, and is once again very spicy. A tasty initiation to whisky. |
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Non-peated. Produced from 30% malted barley. Blend of malt and grain whiskies. Aged in American oak barrels. |
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