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Akashi Meisei
Short description
CARTONED BOTTLE 500ml - White Oak Akashi Meisei is a blended whisky of the White Oak distillery, one of the best known in the country for the production of sake and rice distillates. For several years White Oak has also started working with cereal distillates, quickly becoming one of the best known and most authoritative voices in the whisky of Japan in the world.- Available in stock: Available in stock
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Whisky Akashi Meisei
500ml BOTTLE
The White Oak distillery is one of the oldest Japanese sake producers, and for some decades it has embarked on a journey into the world of whisky, also given the growing domestic and foreign interest in this distillate. The production is, as always, treated to excess, both in terms of raw materials and in reference to the production, where the Scottish technique has been perfected for years. This Akashi Meisei is one of the best-selling products overseas, the name is the translation of Celebrity and certainly this whisky Japanese is a small excellence to know. The procedure is very simple as well as attention to detail: the whisky it ages for a few years (over five years) in American oak barrels, it is a blended whisky as a union of whisky of wheat and whisky of malt, going to smooth out the roughness with a great elegance that can be perceived immediately. White Oak is located in one of the most suggestive places in Japan, namely the prefecture of Hyogo, known for the aptitude for fishing and the rural dimension of the town of Akashi. Hyogo fish is known in the best restaurants in Japan, just as the sea has a positive influence on the refinement of whisky in oak barrels.
TASTE
Soft and round, delicate notes of cereals and yellow fruit, and then return to citrus hints of lemon and orange, also leaving room for the sensations of aging, custard, vanilla and cereal biscuits. Pleasantly spicy and satisfying finish.
AGING
Hogshead oak barrels.
ADDITIONAL DETAILS ABOUT WHISKY AKASHI MEISEI
The White Oak distillery hence this whisky born is located in the fishing village of Eigashima and, if on the one hand this similarity with some of the best Scottish distilleries immediately catches the eye, on the other hand the climate of the area is rather mild, a rare fact for Japanese distilleries, so much to make White Oak one of a kind. Having to deal with a mild climate - with long and hot summers - means that aging is slightly faster, given that the annual percentage of evaporation is higher than in distilleries in colder climates.
A cross between Scotland and some new producing countries (Taiwan for example) in which the percentage of evaporation exceeds two figures and does not allow a passage in wood longer than a few years, to prevent the alcohol content from falling below the fateful threshold of 40%, making the spirit no longer labelable as whisky. The company's decision to found a distillery in this village is certainly also linked to the quality of the air and raw materials, of which obviously water takes the lion's share.
It also appears that the distillery has been working whisky since the 60s, a very small percentage of the total distillates produced. We are talking about a historical moment in which exports are reduced to the bone and the percentage of whisky consumed is very little compared to the more substantial slices of shochu and sake, national drinks and undoubtedly more known and consumed even by neophytes or non-enthusiasts. However, there are some bottles and some documents that certify the interest for the whisky, until - starting from the end of the 60s - al whisky a larger part was dedicated in Scottish style and with two new pot stills, smaller than the previous ones.
