The Akashi White Oak fell short on my expectations with Japanese whisky. Despite using a Norlan for nosing, it was difficult to identify each unique aroma. They do make an eventual appearance, but one really needs to be patient and work with it. The palate shows a lot of potential where you may get hints of sweetness and nuts, but is ultimately dominated by the taste of oak and spices. The finish starts sweet, but is only short-lived as it quickly evolves into a lightly peated and salty after taste. Overall, this would make a tolerable entry level product for anyone looking for a gateway into the world of Nikka and Hibiki. More time spent in a barrel would certainly elevate this whisky, and despite the low 40% ABV, there is a noticeable burn with each sip, so bear that in mind. NOSE: Mandarin oranges, salted caramel, malt, apple, confectioners' sugar PALATE: Caramel, almonds, spices, oak FINISH: Malt, subtle caramel, light peat, sea salt, nori Rating: 75/100 Grade: C Below average – drinkable, but better as a mixer / party booze.