Akashi

Located in the city of Akashi, on the shores of the Seto Inland Sea, Eigashima Shuzo became in 1919 the first Japanese producer to obtain a licence to distil whisky. Faithful to the philosophy of Wakon Yōsai, which advocates the adoption of Western techniques harmonised with Japanese tradition, the distillery has reinterpreted whisky-making methods by integrating processes drawn from traditional Japanese spirits. It notably employs the “Shubo method,” inspired by sake production, to accelerate the start of fermentation and encourage the development of complex aromas.