Akashi is a range of Japanese whiskies made by Eigashima Shuzo at its White Oak Distillery in Akashi, Hyōgo Prefecture, near the coast of the Seto Inland Sea.

Eigashima began as a traditional sake producer and obtained a licence to make whisky in 1919 - reportedly Japan’s first whisky licence—although regular production using copper pot stills began much later, during the 1960s. It remains a comparatively small, family-run producer that also makes sake, shōchū, wine and umeshu.

Akashi whisky is the only whisky in the world that is made by a Toji (grand-master in the art of sake making) by implementing sake-making methodologies into the whisky making process. The distilled pot used is smaller than those used by both Scottish and other Japanese distilleries, which in turn, decreases the levels of fusel alcohol. As a result, Akashi whisky does not require as long of an aging process, while its new make is smooth and delicate.