Whisky Review/Tasting: Akashi

Physical Whisky Characteristics

Origin: Akashi, Hyogo Prefecture, Japan.
Type: Japanese Single Malt Whisky.
Distillation and Maturation Process: Initially matured in ex-bourbon casks for three years, followed by a two-year finishing period in ex-sherry casks. The specific aging process for this non-age-statement bottle is not detailed, but it is at least three years old.
Age Statement: No specific age statement provided.
Color and Clarity: Described as having a wonderful brown, golden brown color.
Bottle Design: Half-liter bottle, 46% ABV, uncolored, unfiltered, with a plastic screw cap.

Aroma: Pleasant, smooth, mellow, with a hint of maltiness and a floral note.
Taste: Creamy sweet at the beginning, transitioning to a spicy and oaky flavor profile.
Aftertaste: Noted as having a bit too much oak for the reviewer's personal preference, though it is described as just a bite of oak, indicating a strong but not overwhelming presence.
Overall Impression: Elegant, smooth, mellow, with an intense sherry influence and a notable oakiness in the aftertaste.

The distillery was originally founded as a sake producer in 1888 and obtained a license to produce whisky in 1919. It is located in a region known for high temperatures, high humidity, and proximity to the sea, which influences the maturation process.
The transition to producing malt whisky began in 1984, marking a significant shift in the distillery's focus towards crafting single malt whiskies.

Akashi whisky is produced in the city of Akashi, within the Hyogo Prefecture, situated in the south of Japan. This area is known for its climatic conditions, which are conducive to whisky maturation.
The distillery's history as a sake producer and its early adoption of whisky production highlight its pioneering role in the Japanese whisky industry.

Horst Luening, the mastertaster of whisky.com, describes the Akashi Single Malt as "a really elegant, smooth, mellow, sherry, intense single malt whisky with a little bit of too much of oak in the aftertaste."
Luening emphasizes the immediate impact of the whisky on his palate, providing a fresh and unprejudiced review based on his first impressions.

Akashi is a Japanese Single Malt Whisky with a golden brown color, matured in ex-bourbon and ex-sherry casks.
It offers a smooth, mellow aroma with a creamy sweet taste that transitions to a spicy and oaky profile, though the oakiness may be slightly pronounced for some.
The distillery has a rich history, originally founded as a sake producer before transitioning to whisky production.
The whisky's production in Akashi, known for its favorable climate, adds to its unique character.
The review provides an immediate and honest impression of the whisky, highlighting its elegance and sherry intensity.

For Whisky Enthusiasts: Those interested in exploring the nuanced world of Japanese single malts will find Akashi a fascinating addition to their collection, especially given its unique maturation process.
For New Whisky Drinkers: The smooth and mellow profile, combined with the creamy sweetness, makes it an accessible choice for those new to whisky or single malts.
For Collectors: The historical significance of the distillery and the unique geographical influences on the whisky's maturation process may appeal to collectors looking for distinctive bottles with a story.