Founded in 1888 on the site of Eigashima in the city of Akashi, White Oak distillery was the first in Japan to obtain the license of distilled spirits in 1919 and according to legend, would consequently be the first to distil whisky. Production remained traditional and reserved for the Japanese market until 1984 with the construction of a new distillery (White Oak Distillery) especially dedicated to the distillation of whisky. Located near the sea, and the city of Kobe, the distillery experiences a mild and stable climate. Today White Oak produces whiskies in small quantities, but increasing quality.

Eigashima Akashi the only whisky in Japan that is produced by a “Toji” or an expert in the art of sake making. With only two months (some sources say 6 months, others say one month) in each year dedicated to whisky making.

The whiskies carry the brand name Akashi while Eigashima Shuzo, Ltd. is the parent company.