This time, I would like to introduce you to “Akkeshi NEW BORN FOUNDATIONS 3”, which was released on March 5 this year.
Prior to the upcoming official commercialization, the NEW BORN series is scheduled to have four installments, and the first, second, and third installments have already been released to inform whisky lovers about the “present state of the Akkeshi Distillery. The fourth series will be released in August this year.
- Akkeshi NEW BORN FOUNDATIONS 1 Bourbon Barrel Non-Peat (Released on 2/27/2018)
- Akkeshi NEW BORN FOUNDATIONS 2 Bourbon Barrel Peated (Released on 8/28/2018)
- Akkeshi NEW BORN FOUNDATIONS 3 Quercus serrata (Released on 3/5/2019)
- Akkeshi NEW BORN FOUNDATIONS 4 Blended (to be released on 8/XX/2019)
The flavor of whisky varies greatly depending on the barrels in which it is matured. Generally, used foreign-made barrels used for making bourbon and sherry are used, but the third batch introduced here is characterized by the fact that it was matured in precious Mizunara oak barrels produced in Hokkaido. Mizunara oak barrels are said to have a unique incense-like aroma and are popular among whisky lovers.
1. Manufacturer
Kenten Jitsugyo Co.
| Establishment | Established in 1982 |
| Headquarters location | Imperial Hotel Tokyo, 1-1-1 Uchisaiwai-cho, Chiyoda-ku, Tokyo 100-0011, Japan |
| Owned distillery | Akkeshi distillery |
2. Distillery
Akkeshi Distillery
| Address | 109-2, Miyazono 4-chome, Akkeshi-cho, Akkeshi-gun, Hokkaido 088-1124, Japan |
| Start of operation | October 2016 |
2015 Start construction of distillery
2016 Distillation started in October.
2017 Completion of the second maturation warehouse
2018 First product release as Akkeshi distillery in February. Third maturation cellar completed.
2020 Release of the first single malt whisky. First release of the 24 Seasons series. Completion of the fourth maturation cellar.
Deep fog with tidal air, clean air, and abundant peat. We began distilling in 2016, believing that the climate of Akkeshi, Hokkaido, would create the unknown flavors of Japanese whisky that we were seeking.
Just like the whisky making process on the island of Islay, we use water that passes through a layer of peat for the brewing water, and the whisky is matured day by day in the cool, humid, and sea breezes of Akkeshi.
The area around Akkeshi is rich in peat, which is essential for flavoring whisky, and the varied topography of the sea, mountains, and marshland means that different flavors can be expected from each location where the peat is collected.
“With a strong desire to produce whisky like Islay malt using traditional Scottish methods, we installed equipment made by Forsythe in Scotland. Forsythe’s craftsmen came to Japan to carry out all the work.
The shape of the pot still is a straight-headed onion shape, similar to that of some distilleries in Islay.
Heating is by a radiator system, the attached condenser is a shell and tube type and the mash tun is a semi-loiter type.
The fermentation tank (washback) is stainless steel, and we dare not adjust the temperature. Letting nature take its course, the craftsman determines the timing of fermentation.
In addition to the two dunnage-type aging rooms, an innovative rack-type aging room was completed in February 2018. The aging room is located right next to the Akkeshi Bay. The aroma of the sea wafting through the air is expected to have a positive impact on the characteristics of the whisky.
In addition to bourbon and sherry, difficult-to-obtain “mizunara” oak is used for maturing barrels. Furthermore, we are challenging all possibilities such as matching with wine and rum barrels.
Lake Akkeshi and Bessanbeigi Marsh are registered wetlands under the Ramsar Convention. The Ramsar Convention is a treaty on wetlands adopted in Ramsar, Iran on February 2, 1971, which aims to conserve and wisely use wetlands as habitats for waterfowl and other wildlife under international cooperation.
We aim to be a distillery that protects and coexists with this rich nature.
The intake for the drinking water used for whisky is the Homakai River upstream of the Ohoro River, which runs near the distillery. The area around the distillery is a marshland and a habitat for the baikamo, which is said to live only in clear streams. The small white flowers that bloom in the summer season are a symbol of the rich water. This water nurtures the whisky of Akkeshi.
Reference: Official website of the Akkeshi Distillery
See also this ↓ for more information on the Akkeshi Distillery.
| Product name | Akkeshi Newborn Foundation 3 |
| Capacity | 200ml |
| Suggested retail price | Tax included: 6,380 yen |
6-2. Resale price on Mercari
The resale price on Mercari is Around 6,000 yen to 12,000 yen The resale price is as follows. (*As of 4/16/2021)
6-3. Yahoo auction bidding price
The current price on Yahoo Auction is Lowest bidder: 5,250 yen, highest bidder: 10,000 yen, average bidder: 7,269 yen (*As of 4/16/2021)
6-4. Rakuten, Yahoo Shopping, Amazon
It is also sold at Around 11,000 yen to 15,000 yen (*as of 4/16/2021) The current price on Yahoo Auctions is (*as of 4/16/2021)
6-5. Price offered at BAR Shinkai
At “BAR SHINKAI”, which is operated by this site, we offer 1 cup, 45ml: 4,950 yen 30ml: 3,300 yen, 15ml: 1,650 yen It is also offered in small quantities such as
7. Summary
“Akkeshi NEW BORN FOUNDATIONS is made from “non-peated malt,” which is malted barley dried without using peat, and aged in bourbon barrels. It goes well with oysters, a specialty of the town of Akkeshi, and when a few drops are dripped on raw oysters on the half shell, the flavors of both oysters and oysters harmonize and you can enjoy the aroma of the sea. This way of enjoying oysters is also a familiar custom in Islay. Why don’t you try this luxury just like in the holy land of scotch?
The Akkeshi Distillery’s ideal whisky is made entirely in Akkeshi, from the barley used to make the whisky to the peat and aging barrels. A full-fledged single malt whisky is scheduled to debut in 2020. Expectations for the future development of Akkeshi whisky are only growing.
Please check out the other articles about the Akkeshi Distillery.
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.
4. Characteristics
Image exhibit: Product Information｜Akkeshi Distillery
A blend of non-peated raw materials aged for 8-23 months in new oak barrels of Quercus serrata from Hokkaido
In response to fan demand, the Akkeshi Distillery, which began production in November 2016, has released its third Newborn, a blend of unpeated raw materials aged for 8 to 23 months in new Hokkaido Mizunara oak barrels, also known as Japanese oak by overseas malt fans. According to Japanese law, it is described as a whisky, but in Europe, it cannot be called a whisky if it has been aged for less than three years, so it will be released under the title “Newborn. The Akkeshi Distillery’s “Newborn” series is a four-part series. This third release is the first in the series, aged in Quercus barrels. More than a dozen barrels were selected from among those aged for 8 to 23 months in Hokkaido Quercus barrels, and blended on December 5, 2018. The result is an unprecedented newborn with a complex aroma that includes citrus aromas and an oriental flavor derived from Quercus serrata. This is a superb product that will intoxicate you with the rich flavor of citrus mixed with the dense aroma unique to Quercus serrata. If you’ve tasted the first and second versions, you’ll be able to appreciate the differences as well.
The tasting notes on the manufacturer’s website are as follows.
4-1. Tasting Notes
| Aroma | Sweet aroma of brown sugar, vanilla, and fresh melon, with a spicy aroma of nutmeg. |
| Taste | Bitter chocolate and sugar syrup with a tangerine taste. |
| Aftertaste | White pepper pepper, bitter chocolate-like sweetness, and a slight woody aroma. |
4-2. Product Specifications
| Alcohol content | 55% alcohol by volume |
| Classification | Single malt (unpeated) |
| Cask type | Sherry casks, etc. |
| Contents | 200ml |
| Number of bottles sold | Number of bottles sold |
| Suggested retail price | 6,380 yen (tax included) |
| Release date | March 5, 2019 |
5. Awards
No awards have been received at this time.
6. Price
6-1. Manufacturer’s suggested retail price
| Product name | Akkeshi Newborn Foundation 3 |
| Capacity | 200ml |
| Suggested retail price | Tax included: 6,380 yen |
6-2. Resale price on Mercari
The resale price on Mercari is Around 6,000 yen to 12,000 yen The resale price is as follows. (*As of 4/16/2021)
6-3. Yahoo auction bidding price
The current price on Yahoo Auction is Lowest bidder: 5,250 yen, highest bidder: 10,000 yen, average bidder: 7,269 yen (*As of 4/16/2021)
6-4. Rakuten, Yahoo Shopping, Amazon
It is also sold at Around 11,000 yen to 15,000 yen (*as of 4/16/2021) The current price on Yahoo Auctions is (*as of 4/16/2021)
6-5. Price offered at BAR Shinkai
At “BAR SHINKAI”, which is operated by this site, we offer 1 cup, 45ml: 4,950 yen 30ml: 3,300 yen, 15ml: 1,650 yen It is also offered in small quantities such as
7. Summary
“Akkeshi NEW BORN FOUNDATIONS is made from “non-peated malt,” which is malted barley dried without using peat, and aged in bourbon barrels. It goes well with oysters, a specialty of the town of Akkeshi, and when a few drops are dripped on raw oysters on the half shell, the flavors of both oysters and oysters harmonize and you can enjoy the aroma of the sea. This way of enjoying oysters is also a familiar custom in Islay. Why don’t you try this luxury just like in the holy land of scotch?
The Akkeshi Distillery’s ideal whisky is made entirely in Akkeshi, from the barley used to make the whisky to the peat and aging barrels. A full-fledged single malt whisky is scheduled to debut in 2020. Expectations for the future development of Akkeshi whisky are only growing.
Please check out the other articles about the Akkeshi Distillery.
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.
3. Product name and photo
Akkeshi Newborn Foundation 3
4. Characteristics
Image exhibit: Product Information｜Akkeshi Distillery
A blend of non-peated raw materials aged for 8-23 months in new oak barrels of Quercus serrata from Hokkaido
In response to fan demand, the Akkeshi Distillery, which began production in November 2016, has released its third Newborn, a blend of unpeated raw materials aged for 8 to 23 months in new Hokkaido Mizunara oak barrels, also known as Japanese oak by overseas malt fans. According to Japanese law, it is described as a whisky, but in Europe, it cannot be called a whisky if it has been aged for less than three years, so it will be released under the title “Newborn. The Akkeshi Distillery’s “Newborn” series is a four-part series. This third release is the first in the series, aged in Quercus barrels. More than a dozen barrels were selected from among those aged for 8 to 23 months in Hokkaido Quercus barrels, and blended on December 5, 2018. The result is an unprecedented newborn with a complex aroma that includes citrus aromas and an oriental flavor derived from Quercus serrata. This is a superb product that will intoxicate you with the rich flavor of citrus mixed with the dense aroma unique to Quercus serrata. If you’ve tasted the first and second versions, you’ll be able to appreciate the differences as well.
The tasting notes on the manufacturer’s website are as follows.
4-1. Tasting Notes
| Aroma | Sweet aroma of brown sugar, vanilla, and fresh melon, with a spicy aroma of nutmeg. |
| Taste | Bitter chocolate and sugar syrup with a tangerine taste. |
| Aftertaste | White pepper pepper, bitter chocolate-like sweetness, and a slight woody aroma. |
4-2. Product Specifications
| Alcohol content | 55% alcohol by volume |
| Classification | Single malt (unpeated) |
| Cask type | Sherry casks, etc. |
| Contents | 200ml |
| Number of bottles sold | Number of bottles sold |
| Suggested retail price | 6,380 yen (tax included) |
| Release date | March 5, 2019 |
5. Awards
No awards have been received at this time.
6. Price
6-1. Manufacturer’s suggested retail price
| Product name | Akkeshi Newborn Foundation 3 |
| Capacity | 200ml |
| Suggested retail price | Tax included: 6,380 yen |
6-2. Resale price on Mercari
The resale price on Mercari is Around 6,000 yen to 12,000 yen The resale price is as follows. (*As of 4/16/2021)
6-3. Yahoo auction bidding price
The current price on Yahoo Auction is Lowest bidder: 5,250 yen, highest bidder: 10,000 yen, average bidder: 7,269 yen (*As of 4/16/2021)
6-4. Rakuten, Yahoo Shopping, Amazon
It is also sold at Around 11,000 yen to 15,000 yen (*as of 4/16/2021) The current price on Yahoo Auctions is (*as of 4/16/2021)
6-5. Price offered at BAR Shinkai
At “BAR SHINKAI”, which is operated by this site, we offer 1 cup, 45ml: 4,950 yen 30ml: 3,300 yen, 15ml: 1,650 yen It is also offered in small quantities such as
7. Summary
“Akkeshi NEW BORN FOUNDATIONS is made from “non-peated malt,” which is malted barley dried without using peat, and aged in bourbon barrels. It goes well with oysters, a specialty of the town of Akkeshi, and when a few drops are dripped on raw oysters on the half shell, the flavors of both oysters and oysters harmonize and you can enjoy the aroma of the sea. This way of enjoying oysters is also a familiar custom in Islay. Why don’t you try this luxury just like in the holy land of scotch?
The Akkeshi Distillery’s ideal whisky is made entirely in Akkeshi, from the barley used to make the whisky to the peat and aging barrels. A full-fledged single malt whisky is scheduled to debut in 2020. Expectations for the future development of Akkeshi whisky are only growing.
Please check out the other articles about the Akkeshi Distillery.
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.
