A discreet expression of Japanese refinement, the Akashi Ume Blended pays tribute to the art of blending as practised on the shores of the Seto Inland Sea. At the venerable Eigashima, also known as White Oak Distillery, this whisky celebrates the meeting of tradition and delicacy. Intended for lovers of nuanced spirits and for the curious seeking a new sensation, it offers a subtle alternative to peaty profiles and brash intensities. Its secret lies in two stages: maturation in bourbon casks that sculpts the spirit, followed by a finish in Umeshu Shiratama casks that crowns it with a fruity patina. The result is a rare balance, both caressing and structured, carried by a thread of vanilla, plum and fine spices. At 40% vol, its approachability does nothing to diminish its depth; it enhances the pleasure. In a 50 cl format, it becomes a perfect companion for the table, for contemplation or for carefully chosen sharing.

Blending and production

Born from a precise blend that includes malted barley distilled in pot stills and grain whisky, Akashi Ume Blended first matures in bourbon casks, then benefits from a few months of finishing in Umeshu Shiratama casks. This singular step infuses a delicate plum signature that entwines with the vanilla softness of American oak. Akashi’s maritime proximity imparts a saline, almost airy breath that tightens the profile and heightens the finish. Each batch, produced in limited volumes, reflects the exacting standards of a house founded in 1888, where artisanal precision guides every gesture of distillation and maturation.

Tasting notes

• Appearance : Bright amber, crossed with warm highlights that announce a silky texture and delicate oak.
• Nose : Stone fruit and plum, soft vanilla, a touch of honey, candied zest and fine wood, with a subtly saline background note.
• Palate : Gentle textured entry, a fruity core of plum and ripe pear, a hushed spicy thread, a hint of blond caramel, an elegant finish carried by vanilla and oak.

Serving temperature and tips

Serve between 16 and 18°C in a tulip glass to reveal the grain’s softness and the precision of the plum aromas. A few drops of water can soften the frame for an even more nuanced reading. On ice, favour a large ice cube to chill without shocking. For a highball, pair it with a very fine sparkling water, using a controlled ratio, to exalt its fruity character and spicy freshness. Store the bottle upright, away from heat and light, to preserve the integrity of the aromatic profile.

Food pairings

• Aperitifs : roasted almonds, delicate cured ham, aged Gouda, cucumber and shiso maki.
• Starters : beef tataki, fatty tuna sashimi, seared foie gras accompanied by a plum chutney.
• Main courses : lacquered duck, caramelised pork, smoked eel, mild Japanese curry that highlights vanilla and oak.
• Cheeses : Comté 24 months, Salers, Bleu d'Auvergne with milky and saline notes that converse with the plum.
• Desserts : plum tart, dorayaki, 70% dark chocolate lifted by a pinch of fine salt.

Moments to enjoy

Akashi Ume Blended is the ideal companion :

• To celebrate a special occasion at the crossroads of refinement and indulgence.
• During a gourmet dinner where subtle balances unfold at the table.
• As an exceptional gift for a lover of nuanced Japanese whiskies.

Specifications

• Name : Akashi Ume Blended
• Distillery : Eigashima Shuzo, White Oak Distillery
• Origin : Akashi, Hyogo Prefecture, Japan
• Type : Blended whisky, Umeshu finish
• Blend : malted barley distilled in pot stills and grain whisky
• Alcohol : 40% vol
• Ageing : ex-bourbon then finished in Umeshu Shiratama casks
• Volume : 50 cl
• Profile : plum and stone fruit, vanilla, delicate oak, gentle spices
• Service : neat 16 to 18°C, on ice, or in an elegant highball