Located near the city of Kobe, on Japan's inland sea, the distillery enjoys a mild coastal climate. Akashi was originally founded in 1888 as a producer of Sake and Shochu (likely using its own Shochu barrels for this dram).
The whisky itself is made in a purpose-built distillery, opened in 1984. The distillery has stills from the same era, which produce spirits in the traditional small-batch method. Aging currently takes place on-site, with barrels kept in a cellar in the same building.
As the only seaside distillery in Japan, White Oak whiskies typically have a light salinity and brine character.
