The Eigashima Distillery is situated by the inland sea in a small fishing village. The Distillery, better known as “White Oak”, only produces whisky one month in the year. After distillation all whiskies are aged in ex bourbon, ex sherry and re-charred casks that previously held shochu. Red and white wine casks from Eigashima’s winery in Yamanashi are used mainly for finishing. The distillery produces two ranges: Akashi and Tokinoka. Akashi Single Malt is a single malt aged for 5 years in Sherry casks. Non chill filtered. The nose has red fruit and fresh oak, with distinct hints of strawberry. Those berry notes continue on the palate and it all leads to a long finish.