[Review]Akkeishi Blended Whiskey Koku

Whisky Review
Whisky Review
Akkeshi Distillery

Akkeshi Blended Whisky Koku Review. Newly released from Kenten Jitsugyo Akkeshi Distillery, Akkeshi 24 Season Series. Features, price, and how to buy.

Akkeshi Blended Whisky Koku , the 15th in the[Twenty-Four solar terms series, has been released by Akkeshi Distillery.

1st Single Malt Whisky Kanro Released on October 28, 2020
2nd Blended Whisky Usui Launched on February 28, 2021
3rd Single Malt Japanese Whiskey Boushu Launched on May 28, 2021
4th Blended Whisky Shosho To be released on August 25, 2021
5th Single Malt Japanese Whisky Rittou Launched on November 25, 2021
6th Blended Whisky Daikan Launched on February 25, 2022
7th Single Malt Japanese Whiskey Seimei Launched on May 30, 2022
8th Blended Whisky Taisho Launched on August 26, 2022
9th Single Malt Japanese Whisky Taisetsu Launched on December 5, 2022
10th Single Malt Japanese Whisky Keichitsu Launched on February 27, 2023
11th Blended Whisky Shoman Launched on May 31, 2023
12th Single Malt Japanese Whiskey Hakuro Launched on August 24, 2023
13th Blended Whiskey Shosetsu Launched on November 22, 2023
14th Single Malt Japanese Whiskey Risshun Launched on February 22, 2024
15th Blended Whiskey Koku Launched on May 25, 2024 

The Twenty-Four solar terms series of the year are divided into 24 equal parts and named to represent the seasons, including the commonly heard “vernal equinox” and “summer solstice.

The word “kokusame” comes from the phrase “hyakkokuhu harusame” (“rain falls to moisten a hundred grains”), and it is the perfect season for sowing seeds as the climate, which has been changing frequently, becomes stable. During this season, soft and warm rain falls, moistening the fields and nurturing the sprouts. Grain is also a seasonal word for spring.

Image exhibit: Akkeshi Distillery Facebook


1. Manufacturer

Kenten Jitsugyo Co.

Established 1982
Head office Imperial Hotel Tokyo, 1-1-1 Uchisaiwaicho, Chiyoda-ku, Tokyo 100-0011, Japan
Owned distillery Akkeshi distillery


Akkeshi distillery

Address 109-2, Miyazono 4-chome, Akkeshi-cho, Akkeshi-gun, Hokkaido 088-1124, Japan
Start of operation October 2016

2015: Started construction of the distillery
2016: Started distilling in October
2017 Second aging room completed
2018 February: First product release as Akkeshi distillery. The 3rd maturation warehouse was completed.
2020 FebruaryFirst single malt whisky ” Sarorun Kamui ” is released.
   AprilCompletion of the 4th maturation warehouse.
     October: Released the first single
malt whisky in the 24 Season series, ” Single Malt Cold Dew “.
2021 New milling building is constructed (operation starts in 2022).
April 2023: Completion of the No. 5 M ature House.

The concept is “Whisky that inherits the traditional Scottish process and has 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 whiskey 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 whiskey 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 Atsukishi, and peat containing abundant minerals. Our wish is to make everything from Hokkaido and deliver to the world a Japanese whiskey that cannot be found anywhere else.
Quote: Blender’s Attention 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.

The aging cellars currently range from the first to the fifth cellar. 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 Atsukishi Bay, where “sea fog” with the scent of the sea envelops the entire town of Atsukishi and deepens the maturation of the malt, which is expected to have a positive effect on the characteristics of the whiskey.

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 whiskey, 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 Atsukishi. The idea of “terroir”, which wine connoisseurs have probably heard a lot about, is incorporated into whiskey, and the fusion of “the individuality of Atsukishi” and “the individuality of Hokkaido” and the whiskey production utilizing the terroir of these lands is fascinating and the expectations are unlimited.

Lake Akkeshi andBessanbekyu 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 whiskey 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 whiskey of Akkeshi.

Reference: Akkeshi Distillery official website

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

Akkeshi Distillery | Japanese ...
Japanese Whisky Dictionary

3.Product name and photo

Akkeshii Blended Whisky Kokuu
Akkeshi Blended Whisky KOKU


Characteristics of Akkeshi Blended Whisky Kokuu

Key malt is “All Hokkaido Whisky

All Hokkaido whisky is distilled in Akkeshii with Hokkaido malt and matured in Hokkaido oak barrels.
It is a traditional classic blend with a citrusy aroma and deep sweetness that is typical of the Atsukishi area.

4₋1. Tasting Notes

Aroma Brown sugar, small Hyuganatsu, simple shortcake with strawberries, cream and sponge.
Taste Soft baked sweets like madeleines and doll baked goods, rich cocoa ice cream, savory and sweet
Aftertaste Smooth, sweet, spicy and savory with a long lingering aftertaste, a little bitterness exits later.

4-2. Product Specifications

Alcohol content 48% (with a slight alcohol content)
alcohol category Blended Whiskey
Cask type Bourbon, Sherry, Quercus, etc.
Volume 700ml
Number of bottles sold Limited quantity
Suggested Retail Price 16,500 yen (tax included)
Release date May 25, 2024

5. Awards

No awards have been received at this time.

6. Price of Akkeshii Blended Whiskey Grain

6-1. Suggested Retail Price

Product name Akkeshii Blended Whiskey Kokuu
Capacity 700ml
Suggested Retail Price 16,500 yen including tax

6-2. Resale price on Mercari

The resale price on Mercari is around25,000yen to 27,000 yen. (*As of 5/28/2024)

6-3. Yahoo Auction Sold Price

Thelowest bid price on Yahoo! Auction was 29,800 yen. (*No trading record as of 5/28/2024)

6-4. Rakuten, Yahoo Shopping, Amazon

The price is listed at around 35,000 yen at mail order sites. (*As of 5/28/2024)


6-5. Price offered at BAR Shinkai

At “BAR Shinkai” operated by this site, onecup, 45ml: 4,620 yen 30ml: 3,080 yen, 15ml: 1,540 yen, etc. are offered in small quantities.

Information about "BAR Shinkai"
Japanese Whisky Dictionary operates three BAR Shingai stores in Minato Ward, Tokyo. In addition to the Japanese whiskeys introduced on this site, they also handle domestic gin and beer. Original cocktails and fresh fruit cocktails are also popular. There is also a wide variety of food available for the first time.

7. Summary

This work is a traditional classic blend. It is more aromatic and smoother, with a stronger brown sugar and chocolate-like sweetness and richness that is felt in the summer heat, etc., as well as the citrus sweetness. It is recommended to drink straight or on the rocks, as well as with a splash of water or a highball.

Please take a look at other articles about “Akkeshii Distillery and Akkeshii Whisky”.

[Review] Akkeshi Blended Whisky ...
The key malt is all Hokkaido Quercus crispula. The cask composition is a diverse blend of bourbon, sherry, wine, quercus...
[Review] Akkeshi Single Malt Whi...
Akkeshi Distillery has released information on the release of "Akkeshi Single Malt Whisky Risshun," the 14th i...

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.

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