Eigashima Shuzo (known as White Oak Distillery in Japan) is one of Japan's oldest family-run distilleries with centuries of beverage making experience. Situated just a stone throw's away from Osaka Bay in the fishing village of Akashi, the distillery enjoys a warm, coastal climate all year round, seeing the highest average temperatures and lowest annual rainfall out of all the Japanese distilleries. The operation is now run by its ninth generation. Eigashima obtained the nation's first whisky license in 1919, however they did not begin official production until small copper pot stills were installed in the early 1960s. Due to the small nature of the company, Eigashima dedicates certain seasons to distill their various spirits as the different liquors are produced by the same group of people. Eigashima distills whisky during the colder half of the year between September through March. As the popularity of Japanese whisky has increased over the years, the team has kicked the production time into overdrive, turning their five day work week into six and extending the season into Summer. As of 2017, Eigashima's production remains small, producing 48,000L a year with their two warehouses holding about 1,000 casks. An assortment of ex-bourbon, Oloroso sherry, brandy, and barley shochu casks are the main barrels for their core whiskies, however unique barrels of tequila, cognac, Konara and their own Eigashima Wine casks are reserved for specialty single-cask finishes.