Akashi Blended Japanese Whisky

Akashi blended whisky has a controversial reputation. This sneaky little production is created specifically for the European market and blends a mix of Japanese and American malts and grain whisky.

Although it is not the most famous Japanese whisky producer, the Akashi blended whisky is a delightful (and affordable!) whisky for any pursuer of clean, delicate whisky.

Fun Facts about Akashi

Akashi (明石市)is a city in the Hyōgo Prefecture in Japan. The term ‘Akashi’ (あかし) is also a popular name in Japan, with character connotations of the colour vermilion red, light and evidential honesty.

In an unusual twist, this blended whisky has been created by a Toji (grandmaster sake maker).

The Eigashima brewery originated as purely sake and shochu brewery, founded in 1888 and very popular during the Meji period. The brewery obtained licensing to create whisky in 1919.

The brewery uses a smaller distil pot than Scottish breweries, a method adopted from sake distillation methods. This helps the whisky mature faster, which is handy for the rapidly growing demand for Japanese whisky!

Akashi – Neat

Notes – Toffee notes with hints of red berries. Opens up with a little water drops to reveal cereal tones and a little spritz of sea salt.

Palate – A bold, robust flavour. Quite sugary with a medium finish

Akashi – Half Rock

Notes – Ice water brings out the minerals of the whisky and petrichor scent (rain drops on wet earth)

Palate – Retains its strong flavour but slightly more refined. Buttery and fresh.

Although Akashi is not the most polished Japanese whisky on the market, it flavour holds its own in for the price. It may not sweep you off your feet, but it will certainly satisfy.

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