Nijushisekki Series from Akkeshi Distillery is now on sale.
Single malt “Shoukan” product review, features and price.
The 21st release of the Nijushisekki Series. This “Shoukan” is the last in the series except for the culmination of the Nijushisekki series, “Nishinibun”.
Shoukan is one of the Nijushisekki, and is the time in the calendar just before the coldest day of the year, “Daikan,” when the weather turns severe and the coldest of the year begins.
As an event, eating rice gruel with the seven herbs is well-known, and among the 72 weather conditions of Shoukan is “Serisunawachinakau”. This is the time when many seri used for the seven herbs porridge grow thick.
Shoukan usually falls around January 5, the end of the New Year’s Day, when people send out their New Year’s greetings and go swimming in the cold. It is also a time to wish for good health and good fortune in the new year in the cold, clear air.
| Part 1 | Single malt Whisky “Kanro” | Release 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 “Shosho” | 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 “Shouman” | Launched on May 31, 2023 |
| Part 12 | Single Malt Japanese Whisky “Hakuro” | Launched on August 24, 2023 |
| Part 13 | Blended Whisky “Shousetsu” | Launched on November 22, 2023 |
| Part 14 | Single Malt Japanese Whisky “Risshun” | Launched on February 22, 2024 |
| Part 15 | Blended Whisky “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 |
| Part 19 | Single Malt Japanese Whisky “Rikka” | Launched on May 27, 2025 |
| Part 20 | Single Malt Japanese Whisky “Risshuu” | Launched on August 27, 2025 |
| Part 21 release | Single Malt Japanese Whisky “Shoukan” | To be released on November 26, 2025 |
1. Product name and photo
Akkeshi Single Malt Japanese Whisky “Shoukan”
AKKESHI Single Malt Japanese Whisky “Shoukan”
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2. Features of AKKESHI Single Malt Japanese Whisky “Shoukan”
The time when the frozen call of the red-crowned 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 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, Kenken Jitsugyo Co.
2-1. Tasting Notes
| Fragrance | Champagne chocolate, rose tea, caramelized nuts and pears. |
| Flavor | Pink salt, Japanese citrus drop, mid-palate, allspice |
| Afterglow | Full-bodied sweetness and spiciness leaves the palate, leaving a long, complex finish of minerally saltiness and peat. |
2-2. Product Specifications
| Alcohol content | 55% (55% alcohol by volume) |
| Types of Alcohol | Single Malt Japanese Whisky |
| Alcohol Type in Cask | Key Malt: All Hokkaido Whisky (Hokkaido malt, distilled in Akkeshi distillation, raw sake from Hokkaido Mizunara casks) |
| Content capacity | 700ml |
| Number of bottles sold | The number of bottles sold has not been determined. |
| Release date | November 26, 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 “Shoukan” |
| Content capacity | 700ml |
| MSRP | 23,100 yen (including tax) |
4-2. Resale price on Mercari
The resale price on Mercari is in the range of 26,000 yen to 29,000 yen. (*As of 12/02/2025 )
4-3. Yahoo Auction Sold Price
The price on Yahoo Auction was confirmed at 22,500 yen （*asof 2025/12/02 )
4-4. Rakuten, Yahoo Shopping, Amazon
On mail-order sites, we confirmed that the product is currently being sold at a fixed price. (*as of 2025/12/02 )
4-5. Price offered at BAR Shinkai
At “BAR Shinkai” operated by this site, one glass is offered at 45ml: 6,270 yen, 30ml: 4,180 yen, and 15ml: 2,090 yen.
5. Manufacturer
Kenten Jitsugyo Co.
| Established | 1982 |
| Head office location | Imperial Hotel Tokyo, 1-1-1 Uchisaiwaichou, Chiyoda-ku, Tokyo 100-0011, Japan |
| Owned distillery | Akkeshi distillery |
6. Distilleries
Akkeshi distillery
| Location | 4-109-2, Miyazono, Akkeshi-chou, Akkeshi-gun, Hokkaido 088-1124, Japan |
| Start of operation | October 2016 |
2015 : Started construction of the distillery
2016 : Started distilling in October
2017 : 2nd maturation warehouse completed
2018 : February First product release as Akkeshi distillery. The 3rd maturation warehouse was completed.
2020 : February First single malt whisky “sarorun kamuy” is released.
AprilCompletion of the 4th maturation warehouse.
October : Released the first single malt whisky in the Nijushisekki series, ” Single Malt “Kanro” “.
2021 : Building for barley ｍilling constructed (operation starts in 2022).
April 2023 : Completion of the 5th maturation warehouse.
The concept of the new facility is “to produce whisky that inherits the traditional Scottish method, but with 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 Mizunara 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 【 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 (wash back) 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 maturation warehouse’s currently range from the first to the fifth maturation warehouse. 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 the great individuality of “Hokkaido” as well as the locality of Akkeshi. 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 and Bekanbeushi 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 Ohoro River, which runs near the distillery. The water, which passes through a layer of peat, is brownish-brown in color.
The surrounding area is a marshland and a habitat for baikamo (duck), which is 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
Only the special bottles for the remaining Nishinibun the Shunbun, Geshi, and Shuubun of the Nijushisekki.
Will Furano aged sake, grain from Akkeshi, or Whisky using peat from Akkeshi be used in these bottles?
The other day, a special campaign for “Nishinibun” was held exclusively for those who purchased “Touji”, and a limited edition leaflet of “Touji” with a new logo was also distributed.
A further campaign is planned for those who have purchased these four special bottles.
Please enjoy the final chapter of the Nijushisekki series at the Akkeshi Distillery until the end.
■Please check out other articles about “Akkeshi Distillery and Akkeshi Whisky” as well.
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.
