A high proportion of malted barley is used in Akashi Takumi; it is matured in American oak barrels and finally in sherry casks for six months
Takumi is the Japanese term for an experienced craftsman - and so the name itself describes the careful production of this unique whisky
A high proportion of malted barley is used in Akashi Takumi; it is matured in American oak barrels and finally in sherry casks for six months