Akashi White Oak is a blended Japanese whisky. All Akashi whiskys are made by a Toji (Grand master in the art of making sake) and therefore implementing the methodologies of sake-making these whiskys do not need to be aged for a long time in order to reach their true potential. Aged in Japanese Shochu cask (American Oak) for around 3 years, before finishing in sherry casks for 2 years. Best served neat, with ice or mixed.
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