ZJ184 - Akashi Red Akashi White Oak Blended Whiskey
Special price: $135
Place of Origin: Hyogo Prefecture - Akashi City
Manufacturer: Eii Shuzo Co., Ltd.
Capacity: 500ml
Alcohol content: 40%
Aging: Aged in American white oak soju barrels and bourbon barrels for more than two years, and specially moved into sherry barrels for one year before bottling.
Introduction: White Oak AKASHI White Oak Akashi Whiskey is carefully hand-brewed by "Ei Shuzo", one of the national treasures that has inherited more than 120 years of Japanese brewing technology. From 1888, we began to brew Japanese sake and shochu using traditional Japanese techniques. Until 1919, we obtained a whiskey license and began to brew whiskey with unique techniques. "Eii Shuzo" has always been a pioneer in the history of Japanese whiskey production. The distillery is located in Akashi City, Hyogo Prefecture, Japan, overlooking the Seto Inland Sea. The local area is famous for its excellent water quality and has been the first choice for wine storage since ancient times. White Oak Akashi Whiskey combines malt, oak, and grains. Compared with traditional single malt and blended whiskeys, it reduces the traditional coal smoke flavor and makes the taste softer; it retains the rich malt aroma, mild and slightly spicy Refreshing feeling; delicate taste, long lasting aftertaste
There are only eight Japanese whiskey distilleries in Japan, and Eii Shuzo was founded in 1888 in Akashi City, Hyogo Prefecture. Eii Shuzo has been brewing sake and shochu since its establishment in 1888. It later obtained a whiskey manufacturing license in 1919, becoming the first distillery in Japan to obtain a whiskey license. Ejing Shuzo established a white oak distillery in 1984. The white oak distillery specializes in making whiskey. All whiskey produced from white oak is called "Akashi". It mainly produces blended whiskey but also has a certain amount of single malt whiskey. Jiangjing Shuzo has a total of 7 warehouses, and No. 2 is the Akashi Whiskey Warehouse. Solid walls and a small number of windows maintain the optimal temperature and humidity for brewing so that Akashi whiskey can mature in the best environment.
Akashi City was called the "Nada Ward" in the 19th century. The "Nada Ward" was rich in high-quality rice because of the clear water source in Hyogo Prefecture. The quality of the alcohol is also ensured by the clear water source. Hokubeemon was the first of the Hokube family to start brewing in Saitan, and his brother, Hokukichi, opened Eii Shuzo in 1888 with only 30,000 yen. Eii Shuzo's first Akashi sake "Yuri Masamune" was registered and manufactured at the distillery in 1894, and one of Akashi's most popular sake brands, "Condor", was produced in 1895.
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Delivery Options
Ship to Macau by SF Express (Delivery charge $15/bottle, cash on delivery is not applicable)
