Single malt release information from Kenten Jitsugyo Akkeshi distillery.
Details of the bottle of Akkeshi Single Malt Japanese Whisky “Shoukan”.
This is the final bottle in the Akkeshi Distillery’s Nijushisekki series, excluding the special “Nishinibun” bottle.The official tasting note was released on October 31.
1. Akkeshi Single Malt Japanese Whisky “Shoukan”
The time when the frozen call of the Tanchou crane echoes in the tranquil snowfield with diamond dust.
This winter marks the 10th year since the Akkeshi Distillery began operations.
We present this whisky to you with much gratitude.
Tasting notes will be posted here as soon as they become available.
Tasting Notes
Fragrance: Poached pear and persimmon mascarpone, marmalade toast and vanilla wafer.
Flavor: mikan jelly and salted lemon, richness of brown sugar yokan and dried persimmon.
Afterglow: pepper cracker and ginger syrup, lemon zest, dark chocolate to quiet peat.Reference: Facebook page of Akkeshi Distillery, Kenten Jitsugyo Co.
| Product Name | Akkeshi Single malt Japanese Whisky Shoukan |
|---|---|
| Sake type | Single Malt Japanese Whisky |
| Raw materials | Malt |
| Cask Type | Casks |
| Sales quantity | Limited quantity |
| Degrees of alcohol content | 55% (with a minimum of 2.5 percent alcohol) |
| Content capacity | 700ml |
| Price | 23,100 yen (tax included) |
| Manufacturer | Akkeshi Distillery |
2. What is “Shoukan” in the Nijushisekki?
Starting with the release of single malt “Shoukan” in October 2020, Akkeshi Distillery has been releasing a “Nijushisekki Series” about every three months. Basically, single malt and blended are released alternately, and the bottles for the “Shunbun”, “Geshi”, “Shuubun”, and “Touji” are specially designed as “Nishinibun Bottles”.
| Date of release | Names of Nijushisekki: start of the calendar | |
| Part 1 | October 28, 2020 | Kanro : Around October 8 |
| Part 2 | February 28, 2021 | Usui: around February 19 |
| Part 3 | May 28, 2021 | Boushuu: around June 6 |
| Part 4 | Late August, 2021 | shosho: around August 23 |
| Part 5 | Late November 2021 | Rittou: around November 7 |
| Part 6 | Late February 2022 | Daikan: around January 20 |
| Part 7 | Late May, 2022 | Seimei: around April 5 |
| Part 8 | Late August, 2022 | Taisho: around July 23 |
| Part 9 | Early December 2022 | Taisetsu: around December 7 |
| Part 10 | Late February 2023 | Keichitsu: around March 6 |
| Part 11 | Late May, 2023 | Shouman: around May 21 |
| Part 12 | Late August, 2023 | Hakuro: around September 8 |
| Part 13 | Late November 2023 | Shousetsu: around November 23 |
| Part 14 | Late February 2024 | Risshun: around February 4 |
| Part 15 | Late May, 2024 | Kokuu: around April 20 |
| Part 16 | Late August, 2024 | Shousho: July 7 |
| Part 17 | Late November 2024 | Soukou: around October 23 |
| Part 18 | Late February 2025 | Touji: around December 21 |
| Part 19 | Late May, 2025 | Rikka around May 5 |
| Part 20 | Late August 2025 | Risshuu: around August 7 |
| Part 21 | Late November 2025 | Shoukan: around January 5 |
The 21st single malt “Shoukan” will be released this time.
Shoukan is one of the Nijushisekki in the Japanese calendar, and is the time when the weather gets colder, just before the coldest day of the year, “Daikan”.
As an event, eating rice gruel with the seven herbs is well-known, and among the 72 weather conditions of Shoukan is “Serisunawachisakau”. This is the time when many seri used in the seven herbs porridge grow thick.
Shoukan usually falls around January 5, the end of the New Year, when people send out their New Year’s greetings and go swimming in the cold. It is also a time to wish for Free from illness and calamity in the new year in the cold clear air.
This is the 21st in the series of Nijushisekki Bottles produced by the Akkeshi Distillery. The only remaining bottles are the “Shunbun,” “Geshi,” and “shuubun” bottles.
On the label, the red color of the Tanchou crane that visits the marshland, the distiller in Akkeshi, the (Hinomaru)Japanese flag, the mark of Single Malt, the head of the Tanchou crane, and the red plum pattern woven like embroidery placed in the large front.
The contrast of red and white is beautiful even in the cold winter, and the letters “Akkeshi” are gold, a color not often used on past bottles.
3. Attraction of the Akkeshi Distillery
Acquired “Hokkaido HACCP certification” in December 2021.
It is the first craft Whisky distillery in Japan to acquire HACCP external certification.
We acquired HACCP certification based on our “company philosophy” of always producing safe and secure products through thorough food safety and quality control.
We overcame numerous difficulties and persisted in thorough quality control to obtain the certification in our sixth season of operation. We feel their commitment to Japanese craftsmanship. We look forward to further improvement of sake quality.
Click here for reservations for distillery tours organized by Conchiglie, a roadside station in the town of Akkeshi-chou.
Details of the Akkeshi distillery are also introduced in another article. ↓↓↓
4. “Nijushisekki Series” of past Akkeshi Whisky releases
Review the Nijushisekki Series released by the Akkeshi Distillery in the past.
Early products, for example, may have been available in a very limited number of places.
4-1. 2020 Release
■Akkeshi Single Malt Whisky “Kanro” (released in late October 2020)
4-2. Release in 2021
■Akkeshi Blended Whisky “Usui” (released in late February 2021)
■Akkeshi Single Malt Japanese Whisky “Boshuu” (released in late May 2021)
■Akkeshi Blended Whisky “Shosho” (to be released in late August 2021)
■Akkeshi Single Malt Japanese Whisky “Rittou” (released in late November 2021)
4-3. 2022 Release
■Akkeshi Blended Whisky “Daikan” (2022/Late February release)
■Akkeshi Single Malt Japanese Whisky “Seimei” (2022/Late May release)
■Akkeshi Blended Whisky “Taisho” (released in late August 2022)
■Akkeshi Single Malt Japanese Whisky “Taisetsu” (released in early December 2022)
4-4. 2023 Release
■Akkeshi Single Malt Japanese Whisky “Keichitsu” (2023/Late February release)
■Akkeshi Blended Whisky “Shouman” (released in late May 2023)
■Akkeshi Single Malt Japanese Whisky “Hakuro” (released in late August 2023)
■Akkeshi Blended Whisky “Shousetsu” (released in late November 2023)
4-5. 2024 Release.
■Akkeshi Single Malt Japanese Whisky “Risshun” (2024/Late February release)
■Akkeshi Blended Whisky “Kokuu” (released in late May 2024)
■Akkeshi Single Malt Japanese Whisky “Shousho” (Late August 2024)
■Akkeshi Blended Whisky “Soukou” (released in late November 2024)
4-6. 2025 Release.
■Akkeshi Single Blended Whisky “Touji” (2025/Late February release)
■Akkeshi Single Malt Japanese Whisky “Rikka” (2025/Late May release)
■Akkeshi Single Malt Japanese Whisky “Risshuu” (released in late August 2025)
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.
