Akashi whisky is the only whisky in the world that is made by a Toji (grand master in the art of sake making) using sake-making methodologies in the whiskey making process. The pot still used is smaller than those used by both Scottish and other Japanese distilleries, which in turn, decreases the levels of fusel alcohol. As a result, Akashi whiskey does not require as long of an aging process, while its core malt (cask strength) is smooth and delicate. Akashi Blue Label Blended Japanese Whisky is aged in American Oak for 2 years before finishing in sherry casks for 1 year.
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