Akashi White Oak 15, b.2013, Cask No. 40100, 795 bottles, 58% abv.

Eigashima distillery is primarily a sake and shochu producer in the city of Akashi. They made the White Oak distillery in 1984 and installed equipment that allowed them to produce whisky with their imported Scottish malt, however there are rumors that they plan on using locally sourced ingredients. Akashi, as well as Eigashima, has always been controversial with all sorts of issues, such as being Japanese or not and mixing liquors and calling it whisky. This 15 year old is their oldest release to date and is supposedly matured for 12½ years in a Spanish oak sherry cask and then for 2½ years in Japanese/Mizunara oak... but some say Konara Japanese oak. Actually konara (小楢) is quercus serrata and is related to oonara (大楢), another name for mizunara (水楢). The "ko" prefix means "little" while the "o" suffix means big. The reason it's called "big oak" is because the oak tree trunk is relatively bigger than American White oak and Spanish oak. The reason mizunara is "water oak" is because mizunara trees in nature tend to hold a lot of water (i.e. quite porous). Quercus serrata is called "little oak" because the trunk is relatively smaller than mizunara.

Nose: initially gasoline, chemicals, then turns to old raw and stewed vegetables.

Palate: vanilla/toast and expired sherry/wet old steamed lotus leaves.

Finish: short, a little sweet, a lot of wood and a strong wood aftertaste.

A little one dimensional, has that vegetative gasoline I expect peated whisky to be. Is this a peated bourbon barrel? One of the more interesting drinks that night.

Grade: B-

Thejapanesewhiskyreview, Brian Dramtastic, 84/100

Image courtesy of Eric Yee.

Eric Yee

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