This single malt Japanese whisky is distilled from 100% lightly peated barley in copper pot stills at the Eigashima Shuzo (White Oak Distillery) in Hyogo Prefecture. It's aged 4 years in ex-bourbon barrels and finished for 1 year in ex-Kijoshu sake casks. Kijoshu is a rich style of sake made by replacing some of the water used during fermentation with finished sake; similar in robustness to a port or sherry, this sake imparts a unique character to Akashi's elegant single malt. It exhibits candied orange, almond butter, and sake lees on the nose; the palate expands with saltwater taffy and cocoa, and ends with a finish of fresh cypress and black tea tannin.