The Akkeshi Distillery has released the latest and final installment in its Nijushisekki series the Akkeshi Single Malt “Shuubun.” It marks both the end of one chapter and the beginning of the next.
The Shuubun is one of the Nijushisekki, marking the time when the lengths of day and night are nearly equal. Astronomically, it is the day the sun crosses the Shuubun point, which typically falls around September 22 or 23 each year. In 2026, the Shuubun will be on September 23.
Along with the Vernal Equinox, it is a special solar term counted among the “Nishi-Nibun” and has been cherished since ancient times as a major seasonal milestone. From the Shuubun onward, daylight hours gradually shorten, the heat subsides, and the season transitions into full-fledged autumn.
As the saying goes, “The heat and cold last only until the Higan,” the time around the Shuubun is a period where the lingering traces of summer intersect with the arrival of autumn. The seven-day period centered on the day of the Shuubun—including the three days before and after—is known as “Autumn Higan.” In Buddhism, this period is associated with the “The Pure Land in the West” the belief that paradise lies to the west.
For this reason, on the “Shuubun,” when the sun sets due west, people honor and pay tribute to their ancestors believed to reside in that Pure Land of Bliss. Along with this, a culture unique to Japan—one that expresses gratitude for nature’s bounty—continues to be passed down to this day.
The bottle design features a red color scheme similar to that of “Newborn Foundation 4, ” and when paired with the vibrant gift box reminiscent of autumn foliage, it creates a presentation truly befitting the name “Shuubun.”
Particularly noteworthy is the inclusion of the aging period. Given that the Nijushisekki series has not previously emphasized the number of years of aging, this strongly conveys that “Shuubun” holds a special status as the culmination of the series.
| 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 | On sale 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 | On sale May 25, 2024 |
| Volume 16 | Single Malt Japanese Whisky Shousho | On sale August 26, 2024 |
| Volume 17 | Blended Whisky Shoukou | On sale November 27, 2024 |
| Volume 18 | Single Blended Japanese Whisky Touji | Released February 22, 2025 |
| Volume 19 | Single Malt Japanese Whisky Rikka | On sale 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 | On sale March 25, 2026 |
| Volume 23 | Single Blended Japanese Whisky Geshi | On sale May 28, 2026 |
| Volume 24 | Single Malt Japanese Whisky Shuubun | On sale August 26, 2026 |
1. Product Name and Photo
Akkeshi Single Malt Japanese Whisky Shuubun
THE AKKESHI Single Malt Japanese Whisky “Shuubun”
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2. Characteristics of Akkeshi Single Malt Japanese Whisky Shuubun
In the beautiful autumn season, when the trees begin to turn red.
Once again, the rich flavor of Hokkaido barley and the vivid aroma of peat blend seamlessly together,
resulting in a whisky that fully showcases the potential of the northern land.
Thanks to your support, our Nijushisekki series, which has spanned six years, can now come to a grand conclusion.
Late August 2026
Scheduled for release“The grand finale of the ‘Nijushisekki’ series, and the prologue to a new chapter.”
Chief Blender Tachizaki describes “Shuubun,” the final bottle in the Akkeshi Whisky “Nijushisekki Series,” in these terms.
The dialogue with time, the seasons, and the base spirit—all accumulated as we journeyed through the Nijushisekki.
All of this has been woven together into a single expression.
From beneath the sweetness and citrus notes, unexpected bittersweetness and a tingle emerge.
The more you drink, the more you’ll discover the subtle nuances hidden within the glass, one by one.
Although this is the final release in the series, it is a bottle that, even after you’ve finished it, evokes the future of Akkeshi.Tasting Notes
The sweetness of honey castella cake, with notes of orange, Hassaku, lime, lemon, brown sugar, and Amakusa orange dusted with sugar
A refreshing layered profile centered on orange, with lemon and lime spreading crisply
A gentle tingle of grated ginger and white pepper, the tartness of lemon and lime,
a grapefruit-like bitterness, and lingering syrupy sweetnessSource: Kenten Jitsugyo Co., Ltd. Akkeshi Distillery Facebook Page
Kenten Jitsugyo Co., Ltd. Representative Director
Keiichi Toita on “Shuubun”Our “Nijushisekki” series has progressed steadily, and after a six-year journey, we have reached the final installment “Shuubun.” We would like to express our gratitude to everyone who has supported us along the way.
Our challenge was to fuse Japan’s traditional sense of the seasons with whisky, aiming to create a whisky that can be enjoyed with all five senses—how did this journey appear to you?
We will continue to pursue a whisky that is rooted in the Japanese land—one that can only be crafted here. Please look forward to the future of Akkeshi whisky.
2-1. Tasting Notes
| Aroma | Sweet fruit juice, citrus sorbet with yuzu, withered leaves on a rainy day, salted milk soft-serve ice cream, and the lingering scent of seashells on the beach in the glass |
| Taste | The bitterness of citrus peel and the tartness of citrus, along with anko-filled ningyo-yaki |
| Aftertaste | The refreshing citrus notes fade quickly, while a bitter, rich sweetness lingers on and on |
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, base spirit aged in Hokkaido Mizunara oak barrels) |
| Volume | 700 ml |
| Number of Bottles Sold | — |
| Release Date | August 26, 2026 |
3. Awards
No awards have been received to date.
4. Price
4-1. Manufacturer’s Suggested Retail Price
| Product Name | Akkeshi Single Malt Whisky: Shuubun |
| Volume | 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 August 26, 2026 )
4-3. Winning Bid Price on Yahoo! Auctions
Prices on Yahoo! Auctions were listed at or above the list price. ( As of August 26, 2026 )
4-4. Rakuten, Yahoo! Shopping, and Amazon
We confirmed that the product is currently being sold at the list price on these online retailers. ( As of August 26, 2026 )
4-5. Prices at BAR Shinkai
At “BAR Shinkai,” operated by this site, we serve it at the following prices per glass: 45 ml for 7,920 yen, 30 ml for 5,280 yen, and 15 ml 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-cho, Akkeshi-gun, Hokkaido 088-1124 |
| Start of Operations | October 2016 |
2015 Construction of the distillery began
October 2016 Distillation began
2017 Second aging warehouse completed
February 2018 First product released under the Akkeshi Distillery brand. Third aging warehouse completed
February 2020 Released the first single malt whisky, “ Sarorun Kamui.”
April: Completion of the fourth aging warehouse.
October: Release of “Single Malt Kanro,” the first installment in the Nijushisekki series.
2021 New malting building constructed (operational in 2022)
April 2023 The fifth aging warehouse was completed.
2025 Construction of the “Furano Distillery,” Kenten Jitsugyo’s second distillery, was announced . Construction is scheduled to be completed by 2028.
2026 Akkeshi Distilled, Furano Aged whisky launched
The 24-part “Nijushisekki” series was completed over a six-year period.
Driven by a strong desire to “produce a whisky like Islay malt using traditional Scottish methods,” we installed equipment manufactured by Forsyth & Co. of Scotland. All installation work was carried out by Forsyth & Co. craftsmen who traveled to Japan for the project.
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 (washbacks) are made of stainless steel. While leaving much to the whims of the climate and nature, which vary from year to year, the craftsmen make adjustments to determine the optimal timing for fermentation.
There are currently five aging warehouses: No. 1 through No. 5. Warehouse No. 1 uses the dunnage-style system, while Warehouse No. 2 (adjacent to the bottling building) is currently used to store products prior to shipment.Aging Warehouses 3 through 5 utilize a rack-style system. Located on a hill overlooking Akkeshi Bay, they are enveloped by “sea fog” carrying the scent of the ocean, which deepens the maturation of the malt and has a positive effect on the whisky’s character.
In addition to bourbon and sherry casks, “Mizunara” oak from Hokkaido is also used for aging. Furthermore, wine, rum, and brandy casks are utilized to create multi-layered flavors that are then blended together.
Furthermore, the barley used as the raw material for the whisky is grown in Akkeshi, and everything—including the peat and the wooden barrels for aging—is sourced from Akkeshi. The distillery aims to produce an “Akkeshi All-Star” whisky in the future.
In August 2021, the Akkeshi distillery is also an initiative to experimentally age raw spirits distilled at the Akkeshi Distillery in Furano.
The resulting whisky lacks the salty flavor characteristic of Akkeshi-aged whisky and instead features the floral notes unique to the Furano region.
This is “terroir” that harnesses not only the local character of Akkeshi but also the great distinctiveness of “Hokkaido” itself.
By incorporating the concept of “terroir”—a term wine connoisseurs are likely familiar with—into whisky production, and by fusing the “distinct character of Akkeshi” with the “distinct character of Hokkaido,” the creation of whisky that harnesses the terroir of these regions 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 waterfowl and other wildlife—through international cooperation.
The water intake for the whisky production comes from the Homakai River, a tributary of the Ohoro River that flows near the distillery. Having passed through a layer of peat, the water takes on a brownish-red hue.
The surrounding area is a marshland and serves as a habitat for the water-crowfoot, a plant said to thrive only in clear streams. Its small white flowers, which bloom in summer, symbolize the abundance of water.
This water nurtures Akkeshi’s whisky.
Source: Akkeshi Distillery Official Website
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Please also see the link below for more information on the Akkeshi Distillery.
https://en.jpwhisky.net/manufacturer/akkeshi_en/
7. Summary
The “Nishi-Nibun” bottle is considered a special release. The fourth in the series and the finale of the Nijushisekki series is “Shuubun.”
Its flavor truly deserves to be called the culmination of the series, distilling the unique character of both Hokkaido and Akkeshi.
The design on the bottle and the “5 years” aging notation—
All of these elements come together to make this a special bottle that embodies the journey we’ve taken so far and our determination to move forward into the future.
I myself have been following Akkeshi Whisky for a long time and have chronicled its journey in my articles. Although I didn’t start writing reviews until the 13th release, “Shousetsu,” I am delighted—first and foremost as a whisky fan—to have been able to witness the series through to its final installment.
In the whisky industry going forward, price competition is expected to intensify, and there will likely be greater demand than ever for whisky as an “everyday drink” to be enjoyed regularly.
Of course, I believe this is essential for whisky to become more widely enjoyed by a broader audience.
However, on the other hand, there’s also a place for whiskys crafted without sparing effort, time, or expense—whiskys chosen not for mass consumption, but for life’s special occasions or precious moments spent with someone.
Wouldn’t it be wonderful to have whisky that serves as a “luxury item for special occasions”?
“Shuubun” is a bottle that allows you to savor the legacy the Akkeshi Distillery has built up over the years, while also letting your thoughts wander to the future ahead.
As an Akkeshi fan, I’m delighted to be able to savor this bottle at the end of this long journey through the Nijushisekki.
■ Please be sure to check out our other articles on “Akkeshi Distillery and Akkeshi whisky.”
