Akashi whisky is the only whisky in the world that is made by a Toji (grand-master in the art of sake making) by implementing sake-making methodologies into the whisky making process. The distil pot used is smaller than those used by both Scottish and other Japanese distilleries, which in turn, decreases the levels of fusel alcohol. As a result, Akashi whisky does not require as long of an ageing process, while its new make is smooth and delicate.
Akashi blue is a blended whisky reserved in Japanese Shochu cask (American Oak) around 2 years, aged in bourbon cask before finishing in sherry casks for 1 years.
The nose is buttered hot cross buns, chocolate peanuts, lemongrass and a light hint of spicy rye grain. The palate is cherry bakewells and walnut loaf. Sweet cereals with a dusting of nutmeg and black pepper. The finish is medium length. Quite sweet with dried apricot and a touch of oatcake.