Celebrating the 15th anniversary of BAR fishborn in Obihiro.
A private bottling crafted by the Akkeshi Distillery has been released. Here’s a review of the Akkeshi flavor, complete with an age statement.
1. Product Name and Photo
The Akkeshi 7 Years Old Bourbon Barrel Heavily Peated for BAR fishborn 15th Anniversary
THE AKKESHI 7 Years Old Bourbon Barrel Heavily Peated for BAR fishborn 15th Anniversary
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2. The Akkeshi 7 Years Old Bourbon Barrel Heavily Peated for BAR fishborn 15th Anniversary
Thanks to you all, we’re celebrating our 15th anniversary.Today, May 14, marks the 15th anniversary of our store’s opening.We would like to express our gratitude to everyone who has been involved with our store. Thank you very much.In addition, to commemorate our 15th anniversary, we are pleased to announce the release of a private bottling produced in collaboration with the Akkeshi Distillery.The specifications are as follows:Distilled in 2018Bottled: May 8, 2026Aged: 7 yearsCask Type: Bourbon BarrelPeat: Heavily PeatedABV: 57%Batch Size: 212 bottlesAs many of you may have noticed by now, this bottle—which has nearly the same specifications as the previous “Akkeshi 5-Year Syrup”—has been aged for 7 years. I wonder what kind of maturation it has undergone.I’m deliberately not including any tasting notes.If you’ve tried the “Akkeshi 5-Year Syrup,” feel free to look forward to this one and set your expectations high.Simply put, “Akkeshi fruit is here!”Akkeshi never disappoints.Source: BAR fishborn Facebook
2-1. Tasting Notes
| Aroma | Smoked prosciutto and melon, red bean bar, small pickled plum, baked apple, laundry starch |
| Taste | Smoked red meat melon, crêpe suzette, smoked lime salt |
| Finish | A fruity, smoky acidity spreads across the palate and lingers |
2-2. Product Specifications
| Alcohol Content | 57% |
| Category | Single Malt Japanese Whisky |
| Barrel-aged | Bourbon Barrel |
| Content Capacity | 700ml |
| Number of Bottles Sold | 212 bottles |
| Release Date | May 15, 2026 |
3. Awards
No awards have been received to date.
4. Price
| Product Name | The Akkeshi 7-Year-Old Bourbon Barrel Heavily Peated for BAR fishborn 15th Anniversary |
| Content Capacity | 700ml |
| Selling Price | 38,500 yen (tax included) |
Bar Shinkai, the operator of this site, offers this whisky at the following prices: 45ml for 9,240 yen, 30ml for 6,160 yen, and 15ml for 3,080 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 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 24-part “Nijushisekki” series is completed after six years.
However, “making it properly” is actually the most difficult part; to become Japanese whisky, the spirit must be aged in oak barrels for at least three years.
That’s over 150 weeks. One week is less than 1% of that time. We ensure consistency week after week, allowing absolutely no compromise in the production process. We strictly manage all procedures and records, crafting the whisky with unwavering precision.
Driven by a strong desire to “produce a whisky like Islay malt using traditional Scottish methods,” we installed equipment manufactured by Forsyths of Scotland. All installation 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. While leaving much to the whims of the climate and nature, which vary from year to year, our craftsmen make adjustments to determine the optimal timing for fermentation.
There are currently five maturation warehouses, numbered 1 through 5. Warehouse 1 uses the dunnage system, while Warehouse 2 (adjacent to the bottling building) is currently used to store products prior to shipment.Aging Warehouses 3 through 5 utilize a rack-and-stave system. Located on a hill overlooking Akkeshi Bay, they are enveloped by the “sea mist” carrying the scent of the ocean, which deepens the maturation of the malt and positively influences the character of the whisky.
In addition to bourbon and sherry casks, we also use ” Mizunara ” oak from Hokkaido. Furthermore, we utilize wine, rum, and brandy casks to create multi-layered complexity during the blending process.
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. The distillery aims to eventually produce an “Akkeshi All-Star” whisky.
In August 2021, the distillery also launched a pilot project to age whisky distilled at the Akkeshi Distillery in Furano.
The resulting whisky lacks the salty notes characteristic of Akkeshi-aged whisky, instead developing a floral character unique to the Furano region.
The resulting whisky lacks the salty flavor characteristic of Akkeshi-aged whisky, instead becoming a floral whisky unique to the Furano region.
This is a terroir that harnesses not only the local character of Akkeshi but also 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 leverages the terroir of these regions is both compelling and holds limitless potential.
Lake Akkeshi and the Bekanbeushi Wetlands surrounding Akkeshi-Chou 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 that serve as habitats for wild animals, including waterfowl, through international cooperation.
The water intake for the distillery is located on the Homakai River, a tributary of the Oboro River that flows near the distillery. The water, having passed through layers of peat, has a brownish-red color.
The surrounding area is a marshland and home to the Baikamo, a plant said to thrive only in clear streams. The small white flowers that bloom in summer are a symbol of abundant 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
To BAR fishborn: Congratulations on your 15th anniversary.
And congratulations on the commemorative private bottling, “Akkeshi 7 Year Bourbon Barrel Heavily Peated for BAR fishborn 15th Anniversary.”
It features a mineral quality reminiscent of the sea breeze characteristic of Akkeshi, beautifully balanced with the rich fruitiness brought out by aging.
Despite being heavily peated, it lacks any harshness, and the matured peat character brought about by seven years of aging is particularly impressive.
This is a bottle that allows you to fully savor the unique character of a private bottling and the appeal of an aged spirit with a specific age statement. Those who have enjoyed the past “Akkeshi 5-Year-Old Syrup” will likely feel the evolution brought about by aging even more clearly.
A special collaboration between BAR fishborn and the Akkeshi Distillery, befitting this 15th-anniversary milestone. This is a bottle we highly recommend not only to Akkeshi fans but also to anyone interested in aged peated Japanese whisky.
■ Please be sure to 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.
