One of the 24 Season Series special bottles from Akkeshi Distillery. “Touji”, one of the 24 Season Series special bottles from Akkeshi Distillery, is now on sale. The review of the product, its features, and the price are introduced.
The 24 Season Series is now in its 18th year. At this time, “Touji (Winter Solstice),” one of the Nishi Nibun bottles, named as a special bottle, is now on sale.
The winter solstice is said to be the day with the shortest daytime and longest night of the year. It is the day when the sun is at its lowest point on the horizon and the sun’s south central altitude is the lowest of the year.
| Part 1 | Single Malt Whisky Kanro | Released on October 28, 2020 |
| Part 2 | Blended Whisky Usui | Launched on February 28, 2021 |
| Part 3 | Single Malt Japanese Whisky Boushu | Launched on May 28, 2021 |
| Part 4 | Blended Whisky Shousho | To be released on August 25, 2021 |
| Part 5 | Single Malt Japanese Whisky Rittou | Launched on November 25, 2021 |
| Part 6 | Blended Whisky Daikan | Launched on February 25, 2022 |
| Part 7 | Single Malt Japanese Whisky Seimei | Launched on May 30, 2022 |
| Part 8 | Blended Whisky Taisho | Launched on August 26, 2022 |
| Part 9 | Single Malt Japanese Whisky Taisetsu | Launched on December 5, 2022 |
| Part 10 | Single Malt Japanese Whisky Keichitsu | Launched on February 27, 2023 |
| Part 11 | Blended Whisky Shoman | Launched on May 31, 2023 |
| Part 12 | Single Malt Japanese Whisky Hakuro | Launched on August 24, 2023 |
| Part 13 | Blended Whisky Shosetsu | Launched on November 22, 2023 |
| Part 14 | Single Malt Japanese Whisky Risshun | Launched on February 22, 2024 |
| Part 15 | Blended Whisky Grain Kokuu | Launched on May 25, 2024 |
| Part 16 | Single malt Japanese Whisky Shousho | Launched on August 26, 2024 |
| Part 17 | Blended Whisky Soukou | Launched on November 27, 2024 |
| Part 18 | Single Blended Japanese Whisky Touji | Launched on February 22, 2025 |
1. product name and photo
Akkeshi Single Blended Japanese Whisky Touji
AKKESHI Single Blended Japanese Whisky Touji 
2.Characteristics of AKKESHI Single Blended Japanese Whisky TOUJI
Akkeshi Single Blended Japanese Whisky TOUJI is the first single blended Japanese whisky in Hokkaido. Not only malt but also grain is produced at the Akkeshi distillery, and all the grain is made from their original “single pot still grain”.
Single pot still grain whisky” is a grain whisky distilled in a single still (pot still), unlike grain whisky that is generally produced in a continuous distiller. Grain Whisky is generally distilled from corn or other grains in a continuous distiller, and is called “silent spirit” because of its clean and low maltiness. In contrast, malt Whisky is called “loud spirits” and has a powerful flavor.
Akkeshi Distillery’s unique “Single Pot Still Grain Whisky” is a grain whisky distilled using a single distillation machine (pot still), which requires higher technology and more money than grain whisky distilled using a continuous distillation machine. It is a “loud” Whisky compared to grain Whisky, which is called “silent spirit,” and has a richer and richer flavor.
Grain Whisky is made from “all Hokkaido ingredients”.
The grain Whisky distilled at the Akkeshi Distillery is classified as “single pot still grain Whisky,” and as mentioned above, it requires a high level of technology in the manufacturing process, but the ingredients are also carefully selected. While most grain Whiskys are made from corn, rye, wheat, etc., our single pot still grain Whisky is made from 100% Hokkaido-produced ingredients in order to maximize the appeal of the terroir. Hokkaido malt (barley malt), wheat, rice, and buckwheat are used for the grains in the ingredients, resulting in an even deeper flavor.
Akkeshi Single Blended Japanese Whisky Touji” is a blend of malt Whisky distilled in Akkeshi and “single pot still grain Whisky” unique to the Akkeshi distillery, which is a perfect embodiment of the northern land. It is a blended Whisky that truly embodies the northern land.
２‐１．Tasting Notes
| Aroma | Freshly baked melon bread, orange squash, geranium, hot honey lemon |
| Taste | Orange rum, green tea maritotozzo, umami broth, salted cookie |
| Aftertaste | Sourness comes first, followed by savory, sweet and spicy lingering taste. |
２‐２． Product Specifications
| Alcohol content | 48% (with a slight alcohol content of 0.01%) |
| Distillate | Single blended Whisky |
| Cask Sake | Key Malt: All Hokkaido Whisky (Hokkaido malt, distilled in Akkeshi distillation, raw sake made from Hokkaido Quercus crispula casks) |
| Volume | 700ml |
| Number of bottles sold | The number of bottles sold has not been determined. |
| Release date | February 21, 2025 |
3. Awards
No awards have been received at this time.
４．Price
4-1. Manufacturer’s Suggested Retail Price
| Product name | Akkeshi Single Blended Whisky Touji |
| Capacity | 700ml |
| Suggested Retail Price | 29,700 yen (including tax) |
４‐２．Resale price on Mercari
The resale price on Mercari is in the 38, 000-40,000 yen range. (*As of 11/28/2024 )
4-3. Yahoo Auction Sold Price *Updated 8/22/2024
The latest priceonYahoo! Auctionswas confirmedat 21,500 yen (*as of 11/28/2024)
4-4. Rakuten, Yahoo Shopping, Amazon *Updated 11/28/2024
No items were confirmed to be currently listed on the mail-order sites. (*As of 11/28/2024)
4-5. Price offered at BAR Shinkai
At “BAR Shinkai” operated by this site, one glass is offered at 45ml: 4,620 yen, 30ml: 3,080 yen, and 15ml: 1,540 yen.
5. Manufacturer
Kenten Jitsugyo Co.
| Established | 1982 |
| Head office location | Imperial Hotel Tokyo, 1-1-1 Uchisaiwaicho, Chiyoda-ku, Tokyo 100-0011, Japan |
| Owned distillery | Akkeshi distillery |
6.distilleries
Akkeshi distillery
| Address | 109-2, Miyazono 4-chome, Akkeshi-cho, Akkeshi-gun, Hokkaido 088-1124, Japan |
| Start of operation | October 2016 |
2015: Started construction of the distillery
2016: Started distilling in October
2017 Second aging room completed
2018 February: First product release as Akkeshi distillery. The 3rd maturation warehouse was completed.
2020 FebruaryFirst single malt whisky ” Sarorun Kamui ” is released.D;:
AprilCompletion of the 4th maturation warehouse.
October: Released the firstsingle malt whisky in the 24 Season series, ” Single Malt kanro “.
2021 New milling building is constructed (operation starts in 2022).
April 2023: Completion of the No. 5 Mature House.
The concept is “Whisky that inherits the traditional Scottish process and has a flavor unique to Akkeshi.
Deep fog with tidal air, clear air, and abundant peat. We believe that the climate of Akkeshi in Hokkaido will create the unknown flavor of Japanese Whisky that we are looking for, and started distillation in 2016.
We will continue to hone our skills here in order to make the most of the “terroir” of Hokkaido and the land of Akkeshi in our Whisky production, and at the same time, we will continue to work more deeply with the people and nature of the land. Barley and Quercus crispula grown in the land of Hokkaido, the beautiful water of Akkeshi, and peat containing abundant minerals. Our wish is to make everything from Hokkaido and deliver to the world a Japanese Whisky that cannot be found anywhere else.
Quote: Blender’s Attention Blender’s Attention [Akkeshi Distillery
With a strong desire to “make whisky like Islay malt using the traditional Scottish process,” the facilities are made by Forsyth in Scotland. All construction was carried out by Forsyth craftsmen visiting Japan. The pot stills are straight-headed and onion-shaped, similar to those at some distilleries on Islay. Heating is by radiator system (indirect heating), and the attached condenser is of shell-and-tube type and the mash tun is of semi-reuter type.
The fermentation tanks (washback) are all made of stainless steel, and the temperature is purposely not adjustable. The craftsman determines the timing of fermentation while letting nature take its course.
The aging cellars currently range from the first to the fifth cellar. The first is a dunnage type, and the second (next to the filling building) is currently used to store products prior to shipment. The third to fifth maturing warehouses are rack type, and are located on a hilltop overlooking Akkeshi Bay, where “sea fog” with the scent of the sea envelops the entire town of Akkeshi and deepens the maturation of the malt, which is expected to have a positive effect on the characteristics of the whisky.
In addition to bourbon and sherry, hard-to-find ” mizunara” oak is used as a maturing cask. Furthermore, we are challenging every possibility, such as matching with wine and rum casks.
In addition, barley, the raw material for Whisky, is grown in Akkeshi, and everything, including peat and wooden casks for maturation, is produced in Akkeshi. As a new initiative, in August 2021, the distillery began experimentally maturing the distilled spirit at the Akkeshi distillery in Furano. What kind of changes will be brought about by the sake matured in Furano? This is exactly what terroir is all about, taking advantage of not only the locality of Akkeshi, but also the great individuality of “Hokkaido. The idea of “terroir”, which wine connoisseurs have probably heard a lot about, is incorporated into Whisky, and the fusion of “the individuality of Akkeshi” and “the individuality of Hokkaido” and the Whisky production utilizing the terroir of these lands is fascinating and the expectations are unlimited.
Lake Akkeshi andBekanbeushi Marsh in the vicinity of Akkeshi Town are registered wetlands under the Ramsar Convention. The Ramsar Convention on Wetlands, adopted in Ramsar, Iran, on February 2, 1971, aims to conserve and make wise use of wetlands as habitats for waterfowl and other wildlife under international cooperation.
Our company aims to be a distillery that protects and coexists with this rich natural environment.
The tap water used for Whisky is taken from the Homakai River upstream of the Oboro River, which runs near the distillery. The surrounding area is a marshland and a habitat for baikamo ducks, which are said to live only in clear water. The small white flowers that bloom in summer are a symbol of the abundant water. This water nurtures the Whisky of Akkeshi.
Reference: Akkeshi Distillery official website
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For more information about Akkeshi Distillery, please visit here.
7. Summary
Japanese single pot still Whisky made from Hokkaido ingredients.
The age of maturity is probably about 3 years, but of course it tastes different from the blended whiskies of the past. It doesn’t catch in the throat at all and can be drunk easily. I can imagine that a lot of care must have been taken in the unrefining of the grain.
A single blended Japanese Whisky from a single craft distillery. I would like to continue to support the distillery that continues to move forward and evolve in quality.
Please take a look at other articles about “Akkeshi Distillery and Akkeshi Whisky”.
Lastly: Recommended Books on Japanese Whisky
If you want to learn more about Japanese whisky, which is a global trend, we highly recommend these books.
(1).Whisky Galore Vol.29 December 2021 issue
In the December 2021 issue of Whisky Galore, published by the Whisky Culture Research Institute, we report on 11 Japanese craft distilleries, including some that are open to the public for the first time, under the title of “Japanese Whisky Craft Frontline,” the first of three consecutive issues. Why did the popularity of Japanese whisky and the craft boom occur? We will examine with interviews. Chichibu Distillery / Chichibu No.2 Distillery / Mars Shinshu Distillery / Mars Tsunuki Distillery / Kanosuke Distillery / Hioki Distillery / Ontake Distillery / Osuzuyama Distillery / Kaikyo Distillery / Hanyu Distillery / Konosu Distillery
(2). Japanese Whisky as an Education for Business
This is a book written by Mamoru Tsuchiya, a world-famous whisky critic and representative of the Whisky Culture Research Institute, titled “Japanese Whisky as a Culture that Works for Business” .
The book covers the basics of whisky, the introduction of whisky to Japan, the birth of Japanese whisky, advertising strategies and the rise of Japanese whisky, and the current rise of craft distilleries. This is a book that summarizes Japanese whisky in a very easy to understand way.
(3). Whisky and I (Masataka Taketsuru)
Masataka Taketsuru, the founder of Nikka Whisky, devoted his life to brewing whisky in Japan. This is a revised and reprinted version of the autobiography of a man who simply loved whisky and talked about himself. The book vividly depicts the days when he went to Scotland alone to study as a young man and overcame many hardships to complete Japanese whisky, as well as his companion, Rita.
(4). A Letter of Challenge from a New Generation Distillery
Launching in 2019. With the world experiencing an unprecedented whisky boom, what were the managers of craft distilleries thinking and what were their thoughts as they took on the challenge of making whisky? This book tells the stories of 13 craft distillery owners, including Ichiro Hido of Venture Whisky, famous for his Ichirose Malt, who inspired the birth of craft distilleries in Japan.
(5). Whiskey Rising
This is the Japanese version of Whisky Risng, published in the US in 2016, with much updated content. Not only does it describe the history of Japanese whisky in detail, but it also includes data on all the distilleries in Japan, including the craft distilleries that have been founded in recent years. The book also includes descriptions of the legendary bottles that have been released, as well as information on bars where Japanese whisky can be found.
