Located just a distiller’s leap from Kobe Bay, Eigashima is the closest whisky distillery to the coast in Japan. The ocean laden air is reflected in the whisky’s savoury, saline driven purity. Founded in 1888, Eigashima holds Japan’s first whisky license, issued in 1919. serious malt production did not begin until 1984, when the current copper pot stills were put into action and a focus on premium whiskies began at their “White Oak” facility. Following a program dedicated to crafting an insanely fine, super sipping whisky, they limit production to insure that quality is preeminent, making Eigashima’s Akashi one of the rarest whiskies on the planet.
Akashi is named after its hometown -- translated as the “Sun Rise City” -- where the owner’s family has been making traditional Japanese alcoholic beverages for over three centuries. Akashi whisky is blended in the scotch tradition, with Japanese precision, the malt is lightly peated, and vatting is mostly ex-bourbon barrels. The nose is very fruity with apricots and dried fruits, and a shy note of honey. -Distiller's Notes
The third release in the Nature of Shinshu range from Mars Shinshu is the Shinanotanpopo single malt Japanese whisky, which was made by combining a well-aged whisky from their warehouses with a much younger whisky. "Shinanotanpopo", for those curious, means "dandelion flower".
Nose: Summer berry tart with a scoop of vanilla ice cream on the site.
Palate: Floral malt starts to take control on the palate, though sweetness of blueberries and caramel continues to hold its ground.
Finish: A touch of honeysuckle and mint on the finish.