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Akashi in a Japanese whisky that is made by the company Eigashima, which primarily produced sake and shochu. The company is also the owner of the White Oak Distillery and began distilling whisky under the name Akashi during the Japanese whisky boom of the 1970s/1980s. Unfortunately for Eigashima, shortly after opening, the Japanese whisky market completely collapsed. The cause of this crash was due to the Japanese government significantly increasing the tax on alcohol. The cheap supply of Scottish and Irish whisky did not help either. Since then, whisky has been distilled only once a month. Due to the popularity of Japanese whisky in recent years, production has been ramped up.
In the summer it can be very hot in the warehouses of Eigashima. The angels share (evaporation) is 7 to 8% per year, making it an expensive whisky
Under the Akashi label, a number of Japanese whiskeys have now been brought to market.