The “Nijushisekki“series has been released by the Akkeshi Distillery.
Here is a review of thesingle malt“Shunbun,” along with its features and price.
Although the release was delayed due to packaging material verification, it appears the product was successfully delivered nationwide just around the time of the Shunbun.
The Vernal Equinox is one of the Nijushisekki, marking a turning point when the length of day and night are nearly equal, and nature’s rhythm quietly shifts.
The lingering chill of winter begins to fade, sparrows start building their nests, and the cherry blossom front becomes a topic of conversation. It is a time when the first signs of spring can be felt little by little in the plants and the air.
At the same time, the Vernal Equinox is regarded as a “day to celebrate nature and cherish all living things,” and the “Shunki-Koureisai” is held at the Imperial Palace.
This ritual, cherished since before the war, is one of the reasons why the “Shunbun Day” has been preserved as a “National holiday.”
The outer box has a design similar to the previous Winter Solstice packaging. Where snowflakes were depicted last time, large cherry blossoms now adorn the box,
In the center is a horoscope, with the twelve zodiac sign Aries depicted directly above it.
The constellations that have appeared on previous “Nijushisekki” blended whisky bottles are also depicted on the outer box, so it seems that all the constellations will be featured on the “Nishinibun bottles.”
The bottle color is also different from before, featuring a green hue similar to that of the “Akkeshi Newborn Foundation 2”—a color scheme that fans will find irresistible.
| Volume 1 | Single Malt Whisky “kanro” | Released October 28, 2020 |
| Volume 2 | Blended Whisky “Usui” | Released February 28, 2021 |
| Volume 3 | Single Malt Japanese Whisky “Boushu” | Released May 28, 2021 |
| Volume 4 | Blended Whisky “Shosho” | Released August 25, 2021 |
| Volume 5 | Single Malt Japanese Whisky “Rittou” | Released November 25, 2021 |
| Volume 6 | Blended Whisky “Daikan” | Released February 25, 2022 |
| Volume 7 | Single Malt Japanese Whisky “Seimei” | Released May 30, 2022 |
| Volume 8 | Blended Whisky “Taisho” | Released August 26, 2022 |
| Volume 9 | Single Malt Japanese Whisky “Taisetsu” | Released December 5, 2022 |
| Volume 10 | Single Malt Japanese Whisky “Keichitsu” | Released February 27, 2023 |
| Volume 11 | Blended Whisky “Shouman” | Released May 31, 2023 |
| Volume 12 | Single Malt Japanese Whisky “Hakuro” | Released August 24, 2023 |
| Volume 13 | Blended Whisky “Shousetsu” | Released November 22, 2023 |
| Volume 14 | Single Malt Japanese Whisky “Risshun” | Released February 22, 2024 |
| Volume 15 | Blended Whisky “Kokuu” | Released May 25, 2024 |
| Volume 16 | Single Malt Japanese Whisky “Shousho” | Released August 26, 2024 |
| Volume 17 | Blended Whisky “Soukou” | Released November 27, 2024 |
| Volume 18 | Single Blended Japanese Whisky “Touji” | Released February 22, 2025 |
| Volume 19 | Single Malt Japanese Whisky “Rikka” | Released May 27, 2025 |
| Volume 20 | Single Malt Japanese Whisky “Risshuu” | On sale August 27, 2025 |
| Volume 21 | Single Malt Japanese Whisky “Shoukan” | On sale November 26, 2025 |
| Volume 22 | Single Malt Japanese Whisky “Shunbun” | Released March 25, 2026 |
1. Product Name and Photo
Akkeshi Single Malt Japanese Whisky “Shunbun”
AKKESHI Single Malt Japanese Whisky “Shunbun”
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2. Characteristics of Akkeshi Single Malt Japanese Whisky “Shunbun”
Around the time of the Shunbun, when cherry blossoms begin to bud, heralding the arrival of a new season.
As the final installment in the “Nijushisekki series”,
a single malt made with an abundance of Hokkaido-grown malted barley.
It captures the terroir of Akkeshi in its aroma and flavor,
resulting in a whisky that embodies the essence of Akkeshi even more profoundly.Scheduled for release in late February 2026
Tasting Notes
Aroma
The soft aroma of sakura mochi, white peach compote, the refreshing crispness of lemon soda, marmalade toast,
Brown sugar castella, Ripe orange, and HassakuTaste
Orange sorbet, lemon icing cookies, ramune jelly, and the refreshing sensation of strongly carbonated water infused with ginger syrupAfter taste
The slight bitterness of lemon and lime peel, High-cocoa dark chocolate, and finally the gentle sweetness of Wasanbon sugarSource: Kenten Jitsugyo Co., Ltd. Akkeshi Distillery Facebook Page
2-1. Tasting Notes
| Aroma | Plum shiso, citrus cider, Bamboo leaf-wrapped ohagi, Vanilla wafer, karintou |
| Taste | Cassata sandwich, Japanese citrus sorbet, Salted red bean paste, Mandarin chutney |
| After taste | The refreshing sweetness of citrus and a peel-like bitterness spread across the palate, with a floral sweetness lingering for a long time |
2-2. Product Specifications
| Alcohol Content | 55% |
| Category | Single Malt Japanese Whisky |
| Barrel-aged | Key Malt: All Hokkaido-produced whisky (Hokkaido malt, distilled at Akkeshi, aged in Hokkaido Mizunara oak barrels) Made primarily from unpeated malt |
| Content Capacity | 700ml |
| Number of Bottles | — |
| Release Date | March 25, 2026 |
3. Awards
No awards have been received to date.
4. Price
4-1. Manufacturer’s Suggested Retail Price
| Product Name | Akkeshi Single Blended Whisky “Shunbun” |
| Content Capacity | 700 ml |
| Suggested Retail Price | 29,700 yen (tax included) |
4-2. Resale Price on Mercari
There were no resale prices on Mercari at this time. ( As of March 25, 2026 )
4-3. Yahoo! Auctions Winning Bid Price
On Yahoo! Auctions, listings were found at set prices close to the list price . ( As of March 25, 2026 )
4-4. Rakuten, Yahoo! Shopping, Amazon
On online shopping sites, the product is currently being sold at the list price. ( As of March 25, 2026 )
4-5. Prices at BAR Shinkai
At “BAR Shinkai,” operated by this site, we offer the following prices per serving: 45ml for 7,920 yen, 30ml for 5,280 yen, and 15ml for 2,640 yen.
5. Manufacturer
Kenten Jitsugyo Co., Ltd.
| Established | 1982 |
| Headquarters | 1-1-1 Uchisaiwaicho, Chiyoda-ku, Tokyo 100-0011 (Inside the Imperial Hotel Tokyo) |
| Distilleries Owned | Akkeshi Distillery |
6. Distillery
Akkeshi Distillery
| Location | 4-109-2 Miyazono, Akkeshi-chou, Akkeshi-gun, Hokkaido 088-1124 |
| Start of Operations | October 2016 |
2015 Construction of the distillery began.
October 2016 Distillation began.
2017 Completion of the 2nd aging warehouse.
February 2018 First product released under the Akkeshi Distillery brand. 3rd aging warehouse completed.
February 2020 Released the first single malt whisky, “ Sarorun Kamui.”
April: Completion of the 4th aging warehouse.
October: Release of the first installment in the Nijushisekki series, “ Single Malt Kanro.”
2021 New malting building constructed (operational in 2022)
April 2023 Completion of the 5th aging warehouse.
2025 Announcement of the construction of the “Furano Distillery,” Kenten Jitsugyo second distillery. Construction is scheduled to be completed by 2028.
2026 Akkeshi Distilled, Furano Aged Whisky launched.
The concept is “whisky that inherits traditional Scottish methods while embodying the distinctive flavor of Akkeshi.”
Deep, sea-mist-laden fog, crisp air, and abundant peat. We began distilling in 2016, believing that the climate of Akkeshi, Hokkaido, would create the unique flavor of Japanese whisky we sought.
To fully harness the “terroir” of Hokkaido and Akkeshi in our whisky-making, we will continue to hone our craft here while engaging more deeply with the local people and nature. Barley and Mizunara oak nurtured by the Hokkaido soil, Akkeshi’s beautiful water, and peat rich in minerals—our wish is to create everything from Hokkaido and deliver a Japanese whisky unlike any other to the world.
Quote: Blender’s Attention: The Blender’s Commitment [Akkeshi Distillery]
Driven by a strong desire to “create a whisky like Islay malt using traditional Scottish methods,” we installed equipment manufactured by Forsyths of Scotland. All construction work was carried out by Forsyths craftsmen who traveled to Japan.The pot stills feature a straight-head onion shape, similar to those found at several distilleries on the Isle of Islay. Heating is via a radiator system (indirect heating), the attached condenser is a shell-and-tube type, and the mash tun is a semi-Leuter style.
All fermentation tanks (wash backs) are made of stainless steel and are intentionally designed without temperature control. The craftsmen determine the optimal timing for fermentation by relying on natural processes.
The aging warehouses currently consist of Warehouses 1 through 5. Warehouse 1 uses a dunnage-style system, while Warehouse 2 (adjacent to the bottling building) is currently used for storing products prior to shipment. Warehouses 3 through 5 employ a rack-and-stave system. Located on a hill overlooking Akkeshi Bay, they are enveloped by the “Sea fog” carrying the scent of the ocean that blankets the entire town of Akkeshi, which is expected to have a positive effect on the whisky’s character by deepening the malt’s maturation.
In addition to bourbon and sherry casks, the distillery uses the hard-to-find “Mizunara” oak. Furthermore, we are exploring every possibility, including pairing with wine and rum casks.
Furthermore, the barley used as the raw material for the whisky is grown within Akkeshi, and everything—including the peat and the wooden barrels for aging—is sourced locally. Our goal for the future is to create an “Akkeshi All-Star” whisky. As part of a new initiative, in August 2021, we began a pilot project to age spirit distilled at the Akkeshi Distillery in Furano.What kind of changes will the spirit matured in Furano bring about? This is the true essence of terroir —making the most not only of the local character of Akkeshi but also of the great individuality of “Hokkaido.” By incorporating the concept of “terroir”—a term wine connoisseurs are likely familiar with—into whisky production, and by fusing the “character of Akkeshi” with the “character of Hokkaido,” the creation of whisky that harnesses the terroir of these lands is both captivating and holds limitless potential.
Lake Akkeshi and the Bekanbeushi Wetlands surrounding Akkeshi-cho are wetlands registered under the Ramsar Convention. The Ramsar Convention is a treaty concerning wetlands adopted on February 2, 1971, in Ramsar, Iran. Its purpose is to conserve and wisely use wetlands—which serve as habitats for wild animals, including waterfowl—through international cooperation.
Our distillery is committed to protecting this rich natural environment and coexisting with it.
The water source for our whisky is the Homakai River, a tributary of the Ohoro River that flows near the distillery. Having passed through layers of peat, the water takes on a brownish-red hue.
The surrounding area is a marshland and home to the “Baikamo”, a plant said to thrive only in clear streams. Its small white flowers, which bloom in summer, symbolize the abundance of water. It is this water that nurtures Akkeshi’s whisky.
Source: Akkeshi Distillery Official Website
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Please also see the information on the Akkeshi Distillery below.
https://en.jpwhisky.net/manufacturer/akkeshi_en/
7. Summary
The second bottle in the “Nishi-nibun” series is the “Shunbun”.
With a composition that is virtually unpeated, this is quite a rare release even by Akkeshi Distillery’s standards.
Although the official Akkeshi Distillery website has not yet released the barrel blend ratio, this is a flavor profile we’re excited to see revealed.
The label and bottle also feature delightful design elements, making this a bottle truly worthy of being called the culmination of their work to date.
Additionally, the back of the label features the official logo for “Japanese Whisky” under the Japan Distillers Association’s voluntary standards, which we previously introduced on this site.
We’ve heard this is the first application for use of the logo, so this is likely the very first bottle to feature it.
A special “Nishi-nibun” campaign was held exclusively for those who purchased “Touji” in 2025, and a limited-edition leaflet featuring “Touji” with the new logo was distributed.
It appears that additional campaigns are planned for those who purchased all four of these special bottles.
The Akkeshi Distillery’s “Nijushisekki” series is reaching its final chapter—please enjoy it to the very end.
■ Please also check out our other articles on “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.
