This whisky was made at the White oak distillery in the city of Akashi, south of the main Island a few miles away from Kobe. This was the first distillery to be granted a whisky distilling licence back in 1919.
Whisky distilling takes place over a two month period from April to June. This is a blend of 30% malt and 70% grain whisky, matured in American oak for five years (three in hogsheads and 2 in white oak)
Aromas of sugar sweets, with fruit and spice on the nose. The palate is powerful with woody notes leading to dried fruit.