We are proud to announce of our latest additions under the category of Japanese whiskies, embracing our diversity and therefore expanding our whisky collection.
White Oak Akashi Whisky & White Oak Akashi Meisei Whisky
Eigashima Distillery, located in Akashi City near Kobe, Japan, is both the country’s oldest and smallest whisky distillery, and perhaps its most mysterious as well. Founded in 1888, the distillery is best-known for its production of sake and shochu — two of Japan’s most popular spirits — and although technically able to produce whisky since 1919, Eigashima only began making whisky in 1984 when the company moved to its new “White Oak” facilities.
Whisky production at Eigashima Distillery takes place only two months out each year, with the rest of the time being devoted to sake and shochu production. This, combined with the fact that less than five employees handle all of Eigashima’s whisky production, makes the distillery’s signature Akashi White Oak Japanese Whisky some of the rarest in Japan, not to mention elsewhere around the world.
Akashi White Oak Japanese Whisky is crafted using specially-imported barley from Scotland, as well as pure water that comes from the same underground Eigashima Distillery uses to make its sake.
Togouchi Japanese Whiskies
Founded near the city of Hiroshima, Chugoku Jozo produces fruit liqueurs, sake and shochu. Back in 1990 the company decided to try the production of a blend and, to be more precise, Chugoku Jozo does not distill whisky but imports it already distilled, directly from Scotland for malt whisky and from Canada for grain whisky. Only the operations of aging and blending are performed by Chugoku Jozo master blenders.
The barrels of whisky are imported and then first stored in a foreign cargo area by the Japanese customs authorities until Chugoku Jozo performs the duties with paying the taxes and, somehow, naturalized the precious whisky contained in these casks. From that moment, the scottish and canadian whisky officially become japanese !
Once adopted by the company, the whisky is aged in sherry and brandy casks, in a unique location in the heart of the mountainous region of Nishi Chugoku Sanchi. This unusual place is a tunnel with a length of 361 meters drilled in 1970 by JR Japanese railway company. But the project never came to reality and the tunnel now owned by the hall of Togouchi village has attracted the interest of Chugoku Jozo, especially for its ideal conditions for aging shochu and whisky with a constant temperature of 14°C and a humidity of 80 %.
Finally, Togouchi is a naturalized japanese blend with the specificity of being aged in a tunnel, which earned him to be among the most unusual whiskies from Japan.
Yamazakura Fine Blended Whisky
The Yamazakura Fine Blended Whisky is made by Sasanokawa Shuzo Co, a small distillery which has been making craft whisky since 1946. Sasanokawa is the oldest sake brewery in Japan’s northeastern Tohoku region, with a history stretching back to 1765. Around 180 years later, in 1946, they branched out into whiskey, eventually launching the Cherry Whisky and Yamazakura brands. They’re also famous for helping out Ichiro Akuto launch his Ichiro’s Malt brand, as they held on to the casks from the defunct Hanyu Distillery that went under in 2004.