Eigashima whiskies

History

The company was founded at the end of the 19th century as a brewery of sake and other traditional drinks, and extended its activity to whisky in the first decades of the 20th century. For a long time its whisky production was modest and aimed at the local market, as the company remained focused on sake and shochu. With the international rise of Japanese whisky, the house gave its Akashi brand more prominence and began to export. Today it produces malt whisky in short seasons, when it isn’t making sake, at a small distillery facing the sea.

House style

Akashi Red’s style is light and simple: cereal, vanilla, fresh fruit and a touch of spice, with a short finish. It is designed mainly for highballs and mixed drinks. It’s worth knowing that some inexpensive Japanese whiskies may include imported whisky; in the case of this blend, the brand doesn’t say. The house’s malts, harder to find, have more body and wood. It is an honest whisky for its range, with no pretensions to complexity.

Where to start

Akashi Red is the catalogue’s only entry and an affordable way to try a whisky from a traditional Japanese house. It works better with soda and plenty of ice than neat. If you like the Japanese style and want something with more body, compare it with blends such as Suntory Toki or Nikka Days, which play in a similar range. Drink it very cold, with soda and a lemon twist.

• Akashi RedBlend · 40% ABV