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Akashi whisky is manufactured at the Eigashima White Oak distillery, the first Japanese distillery to obtain a whisky manufacturing license, in 1919. This is there entry-level blend, that in all likelihood contains non-Japanese whisky to produce. Bottled at 43%.
Nose: Spice and treacle with hints of white pepper and a little citrus.
Palate: Powerful, oily, spices, cinnamon, vanilla and citrus.
Finish: Fruity with mixed peels.