Akashi whisky is the only whisky in the world that is made by a Toji by introducing sake-making methodologies into the whisky making process. The pot stil 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 whisky does not require as long of an aging process, while its core malt is smooth and delicate.

 With flavours like pepper, vanilla, lightly peated, honey, chocolate, oak, vanilla, dried fruits,  spices, cinnamon, and having a long finish.

Colour is amber. On the nose you get rose, lychee, hint of rosemary, mature woodiness, sandalwood. On your palate you will taste honeylike sweetness, candied orange peel, white chocolate. And to finish, subtle, tender long finish, with hint of Mizunara (Japanese oak)

Exceptionally hand crafted Okinawa Single Malt reserved in selected North American white oak casks for 12 years. Kura is made from best quality Indica with black Koji unique to Okinawa using traditional production methods of over 600 years of craftsmanship. Complex aroma and mellow taste bring whisky lovers to a different and new concept of true local Japanese Single Malt.

Pure gold in colour, on the nose you have peach, pineapple, grapefruit,clove, candied orange, vanilla, Mizunara (Japanese oak), on the palate flavours of cocnut cranberry and butter, finishes with a sweet ginger taste, cinnamon, and flavour lasts a while in the mouth.