Akashi Japanese Whisky It is owned by the Eigashima Distillery, Founded in 1888 on the shores of the Seto Inland Sea in the city of Akashi, one of the oldest sake producers (1679).
In 1919, Eigashima was the first Japanese distillery to be licensed to produce whiskey.
Whiskey consumption was completely local until 1984. Built on the Scottish model, the distillery has been making sophisticated whiskeys in small batches for more than 30 years.
Besides whiskeys, Eigashima is also known for producing various types of liqueurs, namely sake and shochu.
The company has even started growing vines and makes its own wine.
During the Edo period, the western part of Akashi was known as “Nada” or “open sea”.
Blessed with spring water and prosperous fields make the place a natural place to prepare liquor of the highest quality. The location is well known throughout Japan.
1888: Eigashima Brewery Ltd was founded with a registered capital of 30,000 yen, which was a huge amount at the time. His first brands were “Nihon Damashii”, then in 1895 “Yuri Masamune” and “Kamitaka” a year later.
1919: The construction of the distillery is completed and as a result the Shirotama Shochu, Shirotama Mikan, White Oak Whiskey (Eigashima) and Sharman Brandy labels are marketed.
1921: Shirotama white wine is introduced. The company continued to operate through the early Showa years and the difficult years of the war.
1963: Another winery is built in Yamanashi Prefecture, where the Sharman wine label goes on sale.
1981: Breweries are opened and the popular Fukujyu Tensui is introduced. 3 years later, the construction of the current main whiskey distillery was completed.
1984: The first whiskey is distilled.
Starting as a refined sake maker, but then moving on to Shochu, Mirin, Wine, Whiskey and Brandy, as well as other western-style beverages, the Eigashima company is always at the forefront of development, using the newest tools and techniques.
The distillery has an unusual pace as it only produces whiskey 1 month a year. For this production, it imports selected barley and malts from Scotland and uses natural spring water from Hyogo Prefecture. Most expressions are single malts and mixed malts.
Akashi whiskeys remain true to the philosophy of the Eigashima Distillery.
Each expression reveals the skills of an entire generation of local artisans through their taste, talent and precision.
The result is a range of stimulating whiskeys, with delicate and sophisticated tasting profiles.After the second distillation, the whiskey is colorless.
After a period of aging in oak barrels, it acquires its amber color and characteristic aromas. Eigashima whiskeys are stored for a minimum of 3 years up to 8 years.
The longer it is stored, the better the aroma develops. Whiskeys are mostly matured in old bourbon, sherry, white and red wine barrels (also used to make their own wines), sake barrels …
The angel part is approx. 7% per year. All whiskeys have been matured in oak barrels of less than 600 liters capacity for a minimum of 3 years.
Malt whiskeys are distilled in stills from a malted barley blend. Grain whiskeys are distilled in continuous stills from a mixture of malted barley and unmalted cereals.
Both whiskeys are then saccharified by indigenous diastasis and fermented by the action of yeast.
The alcohol content of distilled spirits is less than 95%.
Excellent product quality
Know-how from the master distiller, Hyogo Spring Water, Uncompromising standards for every drop of whiskey «Ji» as a philosophy.
One of the oldest family distilleries, Mr. Hiraishi’s expertise – Ninth generation, more than a century of experience.
Product innovation (sake finish, single barrel, white and red wine barrels …) and pioneers in the production of pure malt from Japan
One limited edition per year.
Akashi, is a line of Japanese whiskeys, recognized worldwide, its ancestral way of doing things, has led it to be one of the top references of Japanese whiskey in the world, Qantima Group has the honor of importing this distillate exclusively , that from the group we want to thank the trust placed by the Eigashima family.
Akashi Blend won the gold medal at the 2016 International Spirits ChallengeSmoky.
50 ° / 50cl
