[Review]Akkeshi Single Malt Japanese Whisky Hakuro

Whisky Review
Whisky Review
Akkeshi Distillery

Akkeshi Single Malt Japanese Whisky “Hakuro”. Features, price, and how to buy.

Akkeshi Single Malt Japanese Whisky “Hakuro” , the 12th in the Akkeshi Whisky “Twenty-Four solar terms Series” has been This release comes about three months after the This release comes about three months after the

This release comes about three months after the blended whisky Shoman .

 Release DateName of the Twenty-Four solar terms
The first releaseOctober 28, 2020Kanro: around October 8
The second releaseFebruary 28, 2021Usui: around February 19
The third releaseMay 28, 2021Boshu: around June 6
The fourth releaseLate August, 2021Shosho: around August 23
The fifth releaseLate November 2021Ritto: around November 7
The sixth releaseLate February 2022Daikan: around January 20
The seventh releaseLate May, 2022Seimei: around April 5
The eighth releaseLate August, 2022Taisho: around July 23
The ninth releaseEarly December 2022Taisetsu: around December 7
The tenth releaseLate February 2023Keichitsu: around March 6
The eleventh releaseLate May, 2023Shoman: around May 21

Thetwelfth release

Early September,2023Hakuro:around September 9

The plan was to release single malt and blended whiskies alternately in this Twenty-Four solar terms, alternating between single malt and blended, but after two single malt releases, “Taisetsu” and “Keichitsu”, the last release was a blended “Shoman”, and this time is a single malt release .

Hakuro” is the 15th of the 24 solar terms and the third of the 24 seasonal terms, representing the fall season. Although it is still hot during the day, the mornings and evenings bring the first hints of autumn, and autumnal delicacies such as saury and grapes are in season.



1. Manufacturer

Kenten Jitsugyo Co.

Head OfficeImperial Hotel Tokyo, 1-1-1 Uchisaiwai-cho, Chiyoda-ku, Tokyo 100-0011, Japan
Owned distilleriesAkkeshi Distillery

2. Distillery

Akkeishi Distillery

Location109-2, Miyazono 4-chome, Akkeshi-cho, Akkeshi-gun, Hokkaido 088-1124, Japan
Start of operationOctober, 2016

2015 Started construction of distillery
2016 October distillation begins
2017 Completion of second maturing warehouse
2018 February: First product release as Akkeshi distillery. The 3rd maturation warehouse was completed.
2020 February First single malt whisky “Sarorun Kamui” is released.
april Completion of the 4th maturation warehouse.
october: Released the first single malt whisky in the 24 Season series, “Single Malt Kanro”.

2021 New milling building is constructed (operation starts in 2022).
April 2023: Completion of the No. 5 Mature Warehouse.

The concept is “whisky with a flavor unique to Akkeshi, while inheriting the traditional Scottish process.

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 Quercus crispula 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.
Reference: 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 (washback) 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.

Currently, there are 5 aging rooms from the first to the fifth. 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 Akkeishi 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 the peat and wooden casks used for aging, 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 whiskey production utilizing the terroir of these lands is fascinating and the expectations are unlimited.

Lake Akkeshi and Bekanbeushi Wetlands 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 surrounding area is a marshland and a habitat for “baikamo” ducks, which are 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

For more information on the Akkeshi Distillery, please see also here↓.


3. Name and photo of Akkeshi Single Malt Japanese Whisky Hakuro

Akkeshi Single Malt Japanese Whisky Hakuro
Akkeshi Single Malt Japanese Whisky Hakuro

4. Characteristics of Akkeshi Single Malt Japanese Whisky Hakuro

Key malt is ” Mizunara oak barrels of All Hokkaido Whisky

It is partially made from Hokkaido barley and aged for more than 3 years in Hokkaido Quercus barrels and other types of barrels. The aroma is characterized by a slightly strong peat aroma with a smoky smell that is different from the peatiness of the previous Akkeshi.
The oriental aroma peculiar to Mizunara oak is gradually coming to the surface. Although the smokiness is emphasized in the aroma, the taste is not so smoky, but rather bitter with a slight sweetness of citrus peel that gradually emerges.

4-1.Tasting Notes

aromaCitrus sweetness, exotic incense aroma
tasteOrangette, citrus freshness, bitter and slightly sweet
finishBitter sweetness and pleasant incense aroma lingers.

4-2.Product Specs

alcohol content 55%
Distinction by alcoholSingle Malt Japanese Whisky
Cask typeBourbon casks, sherry casks, wine casks, oak casks, mizunara casks
Content by volume700ml
Number of bottles soldlimited quantity
Suggested retail price19,800yen((tax included))
Release dateAug 24, 2023

5. Awards

No awards received at this time.

6. Price

6-1. Manufacturer’s Suggested Retail Price


Product nameAkkeshi Single Malt Hakuro 
Suggested Retail Price19,800 yen(Including tax)

6-2. Resale price on Mercari

We could not confirm that the item is currently listed on Mercari. (*As of  September 1, 2023)

6-3. Sold price on Yahoo! Auctions

We could not confirm that the item is currently listed on Yahoo! Auctions. (*As of September 1, 2023)

6-4. Rakuten, Yahoo Shopping, Amazon

We were also unable to confirm that the item is currently available on each retail site. (*As of September 1, 2023)

6-5. Prices offered at BAR Shinkai


At “BAR Shinkai” operated by this site, we offer it in small quantities such as one glass, 45ml: 5,610 yen 30ml: 3,740 yen, 15ml: 1,870 yen.

“Bar Shinkai” for Japanese whisky in Tokyo.
Japanese Whisky Dictionary operates three BAR Shinkai stores in Minato Ward, Tokyo. In addition to the Japanese whiskies introduced on this site, they also handle domestic gin and more…

7. Summary

The peat in this work has a strong smoky impression, and the finish is slightly different in nuance from the previous Akkeshi peat. This smokiness, which appears after some time, gradually changes to an exotic incense-like aroma.
The flavor slowly changes from citrus sweetness to bitter sweetness, giving a sense of thickness.

The next release will probably be in October/November, around the time of Shousetsu.

■Please also see other articles about “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 whiskey 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 whiskey 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.

created by Rinker
(2023/09/06 02:34:42時点 Amazon調べ-詳細)



(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 whiskey? 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 whiskey 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.


Ryuhei Oishi

Bartender at bar Shinkai Toranomon, born in Hokkaido.
After working at a restaurant in Tokyo, became a certified sommelier by the Japan Sommelier Association.
I became interested in Japanese whiskey, of which he had little knowledge, and started working at bar Shinkai. I went to distilleries to talk to the distillers and joined JWD to share their passion and information as a bartender.

Ryuhei Oishiをフォローする
Japanese Whisky Dictionary