Akashi do not obfuscate about the contents. They are more open than most. For instance, they state on their labels (in Japanese) the breakdown. Some of their products are composed of local and imported (ie. non-Japanese) malt whisky combined with a high proportion of molasses spirit (some of which has been stored in barrels).

This Kujira Ryukyu Whisky is 100% selected rice distilled and matured in first fill bourbon barrels for more than 24 years by Kumesen Shuzo in Okinawa. Okinawa is part of the Ryukyu Islands, which are a chain of subtropical islands located at the southernmost tip of Japan. Kujira Ryukyu Whisky is an utterly unique tropical style Japanese Whisky. Thanks to the island’s warm climate, whisky takes less time to mature and thus has a stronger aroma and a bolder taste.

On the nose this whisky has notes of herbs, dried plum, prune, mint.

On the palate is displays characters of chocolate, vanila, spice, smoky woodiness.

With a licorice, japanese pepper long finish.

Helios Distillery in Okinawa Japan has been known for producing rums and awamori for a few decades. Little do people know that they’ve been distilling their own whisky for a while and use their rum casks to finish this unique line of new blended whisky. An interesting addition to the world of Japanese whisky.

Shin Whisky Umeshu is a plum liqueur made with 100% Japanese plums brewed with sochu (Japanese distilled rice beverage), which is then finished with Akashi whisky.

Palate: Rich and well-balanced flavour of citrus and vanilla with moderate sweetness, and enjoy the lingering aftertaste of wooden aroma with distinctive notes of whisky.