ZJ229 - Akashi Pure Malt Whisky Sherry Cask Tojis Select
PRICE：$388
Origin: Hyogo Prefecture - Akashi City
Manufacturer: 江井ヶ嶋酒造
Capacity: 700ml
Alcohol content: 46%
Akashi Toji Select Sherry Cask Single Malt Whisky, crafted under the guidance of the "Toji," the master distillers at Eijima Shuzo, is made with the dedication of a craftsman in sake brewing. Distilled from 100% malted barley and matured in expensive sherry casks, it is bottled at 46% ABV for optimal balance of aroma and flavor. It displays delicate floral and fruity aromas, a smooth palate with a robust structure, perfectly embodying the craftsmanship of the Japanese sake brewing industry.
Color: Deep bronze
Aroma: Nutty and grassy notes with rounded aromas of raisin, peanut chocolate, and caramel.
Palm: Sweet honey, walnut, and chocolate notes blend perfectly with citrus peel notes on the palate.
Finish: A pleasantly long finish with a toffee-like finish.
【江井ヶ嶋酒造】
Since its founding in 1679, Keishima Shuzo has steadfastly adhered to its motto of "honesty." In 1919, it became the first distillery in Japan to obtain a whisky-making license. With over a century of history, Keishima Shuzo is a top 100 Japanese brewery and a family-run conglomerate, considered a pioneer in the history of the Japanese sake industry. Its distillers continuously strive to develop the smoothest whisky, and Akashi Whisky is a product of this unwavering commitment, refined over a century.
Eigajima Brewery has long been a pioneer in the Japanese sake industry and has dominated the sector for many years. Its history can be traced back to the founder's father, who began brewing sake more than 300 years ago using locally grown rice renowned throughout Japan and pure, sweet well water, laying the foundation for the brewery.
In 1888, Urabe Heikichi, the second son who inherited his father's talent, founded Ei-gajima Sake Brewing Co., Ltd. with the grand ambition of developing Ei-gajima local sake brewing to all of Japan. He took the two characters "honesty" from Chinese poetry as the company motto. From then on, the company officially entered its golden age, becoming famous in the Japanese sake brewing industry.
With a combination of favorable timing, location, and human resources, Urabe Heikichi enabled Ei Kejima to achieve numerous feats in the Japanese brewing industry: establishing renowned brands of sake, such as "Nihon Tamashii," "Yuri Masamune," and "Kami-Taka," which are widely known in Japanese sake history; becoming the fourth largest brewing company in Japan in Meiji 28 (1899), and being selected as one of the top 100 industrial companies in Japan the following year. In 1919, he obtained Japan's first whisky brewing license and established the first distillery to produce white oak whisky in his own unique style.
To combat the counterfeiting of best-selling products across Japan, the brewery invented the 1-liter bottle at its own glass bottle factory. Today, the 1-liter bottle is the standard container in the Japanese sake industry. Subsequently, Heikichi Urabe quickly developed the factory into a diversified brewing company. Eigashima Brewery's products are exported to overseas markets such as Hawaii, USA, and are even escorted by its own fleet of ships. To this day, Eigashima Brewery remains one of the few family-run breweries in Japan that produces various types of alcohol, including sake, shochu, whiskey, wine, plum wine, and brandy.
High quality wine rice
The rice grown in the Harima Basin north of Akashi (known as Harishu rice) has always been an important grain-producing area, and it is also the origin of the "King of Sake Rice" – Yamada Nishiki. The sweet well water from the Akashi beach is used to brew famous sake, laying the foundation for the great achievements of Ei Kejima Sake Brewery.
Brewed with premium water
The water used in brewing sake has a significant impact on its quality. Eijishima Brewery is situated in a prime location for sake brewing, with groundwater flowing from the granite of the Rokko mountain range and the shell layers along the coast, making it one of the most famous water sources for sake production. When sake is made with this water, a unique flavor, known as "gokumi," is produced during fermentation.
Honest heart and skill
Each sake is the result of the brewer's dedicated practice, and harmony among people is crucial to producing fine sake. The brewers, passionate about sake, have inherited the brewery's century-old mission of "honesty and skill," and wish that everyone can savor the emotion of this heartfelt creation.
