Another characteristic of the Japanese whisky Malaysia company is the smattering of small-scale businesses that offer them locally and make whiskies. The Japanese call dissertations bottles ‘ji-whisky’ (meaning local whisky.) They usually do not be comparable to the bigger manufacturers in quality but have the potential to still be capturing in their very own right. Of many ji-whisky firms in Japan, Eigashima in Hyogo Prefecture is my favorite. Its primary product is a whisky named White Oak Akashi—a simple-to-beverage mix with fruit flavors, and chocolate, honey.”