Akashi whiskey is the only whiskey in the world that is produced under the supervision of a grand master of sake making, a toji.
Many sake-making methods are implemented in the production of the whiskey. Among other things, smaller pot stills are used than the typical Scottish and Japanese distilleries.
This blended whiskey is initially matured for two years in Japanese Shochu barrels made from American oak, then in bourbon barrels. The finish takes place in sherry barrels for a year.