If you’re looking for authentic Japanese whisky with a sane price tag, Akashi is a brand to know. An easy to like blended whisky that can either be enjoyed neat or on the rocks, it shines in the super popular Japanese Highball. Originally a sake producer, the White Oak distillery obtained their whisky license in 1919, and produces whisky for just one month each year beginning in the late 1950’s. Located in the city of Akashi on the shores of an inland sea just west of Kobe, with a perfect climate for whisky production. A lightly peated malt and grain blended whisky, crafted to be an approachable sipping whisky with a classic Japanese flavor profile. A blend of malt and grain whiskies distilled from wheat, barley, and rye. Aged in ex-bourbon, barley shochu, and sherry casks, as well as new oak barrels. The nose is slightly fruity with hints of lemon, cherry, toffee, oats, and sea air. Flavors of vanilla and pine nuts delight on the palate, leading to a long, soft wheat finish with a touch of peat. Back to the Highball, which is again all the rage in the Izakaya’s throughout Japan. The simple 1:4 ratio of whisky to soda, it is the perfect accompaniment to an after work nibble and is super refreshing on a warm afternoon. Just remember to stir gently so as not to disperse the bubbles. The highball can perform in just about any setting you need it to, making it pretty much the perfect beverage.