The Akkeshi NEW BORN FOUNDATION series is now in its final installment, and the long-awaited fourth installment was released on August 29th.
The first one is non-peated, the second one is heavily peated, the third one is Mizunara (Quercus mongolica), and the last one is malt & grain, blended The third one is Mizunara (Quercus mongolica), and the last one is malt & grain, blended whisky as announced.
Akkeshi NEW BORN FOUNDATIONS 1 Bourbon Barrel Non-Peat (Released on 2/27/2018)
Akkeshi NEW BORN FOUNDATIONS 2 Bourbon Barrel Peated (Released on 8/28/2018)
Akkeshi NEW BORN FOUNDATIONS 3 Quercus serrata (Released on 3/5/2019)
Akkeshi NEW BORN FOUNDATIONS 4 Blended (Released on 8/29/2019)
The malt content is over 60%! More than half of them contain sherry barrel-aged malt.
- 1. Manufacturer
- 2. Distillery
- 3. Product name and photo
- 4. Features
- 5. Awards
- 6. Price
- 7. Summary
- Lastly: Recommended Books on Japanese Whisky
Kenten Jitsugyo Co.
|Established in 1982
|Imperial Hotel Tokyo, 1-1-1 Uchisaiwai-cho, Chiyoda-ku, Tokyo 100-0011, Japan
|109-2, Miyazono 4-chome, Akkeshi-cho, Akkeshi-gun, Hokkaido 088-1124, Japan
|Start of operation
2015 Start construction of distillery
2016 Distillation started in October.
2017 Completion of the second maturation warehouse
First product release as Akkeshi distillery in February. Third maturation cellar completed.
First release of the 24 Seasons series. Completion of the fourth maturation cellar.
We began distilling in 2016, believing that the climate of Akkeshi, Hokkaido, would create the unknown flavors of Japanese whisky. We began distilling in 2016, believing that the climate of Akkeshi, Hokkaido, would create the unknown flavors of Japanese whisky that we were seeking.
Just like the whisky making process on the island of Islay, we use water that passes through a layer of peat for the brewing water, and the whisky is matured Just like whisky making process on the island of Islay, we use water that passes through a layer of peat for the brewing water, and the whisky is matured day by day in the cool, humid, and sea breezes of Akkeshi.
The area around Akkeshi is rich in peat, which is essential for flavoring whisky, and the varied topography of the sea, mountains, and marshland means that different flavors can be expected from each individual. The area around Akkeshi is rich in peat, which is essential for flavoring whisky, and the varied topography of the sea, mountains, and marshland means that different flavors can be expected from each location where the peat is collected.
“With a strong desire to produce whisky like Islay malt using traditional Scottish methods, we installed equipment made by Forsythe in Scotland. Forsythe’s craftsmen came to Japan to carry out all the work.
The shape of the pot still is a straight-headed onion shape, similar to that of some distilleries in Islay.
The shape of the pot still is a straight-headed onion shape, similar to that of some distilleries in Islay. Heating is by a radiator system, the attached condenser is a shell and tube type and the mash tun is a semi-loiter type.
The fermentation tank (washback) is stainless steel, and we dare not adjust the temperature. Letting nature take its course, the craftsman determines the timing of fermentation. The fermentation tank (washback) is stainless steel, and we dare not adjust the temperature.
In addition to the two dunnage-type aging rooms, an innovative rack-type aging room was completed in February 2018. The aging room is located right next to the Akkeshi Bay. The aroma of the sea wafting through the air is expected to have a positive impact on the characteristics of the whisky.
In addition to bourbon and sherry, difficult-to-obtain “mizunara” oak is used for maturing barrels. Furthermore, we are challenging all possibilities In addition, we are challenging all possibilities such as matching with wine and rum barrels.
The Ramsar Convention is a treaty on wetlands adopted in Ramsar, The Ramsar Convention is a treaty on wetlands adopted in Ramsar, Iran on February 2, 1971, which aims to conserve and wisely use wetlands as habitats for waterfowl and other wildlife under international cooperation.
We aim to be a distillery that protects and coexists with this rich nature.
The intake for the drinking water used for whisky is the Homakai River upstream of the Ohoro River, which runs near the distillery. The intake for the drinking water used for whisky is the Homakai River upstream of the Ohoro River, which runs near the distillery. The area around the distillery is a marshland and a habitat for the baikamo, which is said to live only in clear streams. The small white flowers that bloom in the summer season are a symbol of the rich water. This water nurtures the whisky of Akkeshi.
Reference: Official website of the Akkeshi Distillery
See also this ↓ for more information on the Akkeshi Distillery.
3. Product name and photo
AKKESHI NEW BORN FOUNDATIONS 4
Blended whisky with 60% malt
This is a blended malt and grain whisky that has been aged for 13 to 30 months in sherry casks. For the grain, we use only Scottish new malt that has been casked at the Akkeshi distillery and aged in the Akkeshii environment. More than 50% of the malt is made from sherry casks. Similarly, more than 5% of the malt is made from Hokkaido barley malt (Ryoufu). The result is a flavor that will make you feel the land of Hokkaido and enjoy a relaxing time.
The tasting notes on the manufacturer’s website are as follows
4-1. Tasting Notes
|Tangerine, citrus, raisin, banana, maple syrup-like sweet aroma
|Sweetness of raisin butter and marmalade with a hint of salty caramel.
|White pepper-like spiciness and dark chocolate-like bitterness and sweetness linger.
4-2. Product Specifications
|48% alcohol by volume
|Sherry casks, etc.
|Number of bottles sold
|Number of bottles sold
|Suggested retail price
|4,180 yen (tax included)
|August 29, 2019
There is no award history at this time.
6-1. manufacturer’s suggested retail price
|Akkeshi Newborn Foundation 4
|Suggested retail price
|Tax included: 4,180 yen
6-2. Resale price on Mercari
The resale price on Mercari is Around 6,000 yen to 8,500 yen The resale price is as follows. (*As of 4/16/2021)
6-3. Yahoo auction bidding price
The current price on Yahoo Auction is Lowest bidder: 4,500 yen, highest bidder: 10,000 yen, average bidder: 6,203 yen 6-4. (*as of 4/16/2021)
6-4. Rakuten, Yahoo Shopping, Amazon
It is also sold at Around 12,000 yen (*as of 4/16/2021) The current price on Yahoo Auctions is (*as of 4/16/2021)
6-5. Price offered at BAR Shinkai
At “BAR SHINKAI”, which is operated by this site, we offer 1 glass, 45ml: 4,950 yen 30ml: 3,300 yen, 15ml: 1,650 yen It is also offered in small quantities such as
You can drink it straight or add a small amount of water, twist it up, or drink it on the rocks as you like. If you take your time and drink it slowly, the aroma It also goes well with oysters, a specialty of the town of Akkeshi, and if you add a few drops to raw oysters on the half shell, the flavors of both will blossom and you will enjoy it even more. It also goes well with oysters, a specialty of the town of Akkeshi, and if you add a few drops to raw oysters on the half shell, the flavors of both oysters and oysters will harmonize and you will enjoy the aroma of the sea. This way of enjoying oysters is also a familiar Why don’t you try this luxury just like in the holy land of scotch?
The Akkeshi Distillery’s ideal whisky is made entirely in Akkeshi, from the barley used to make it to the peat and aging barrels. The future development of “Akkeshi Malt Whisky,” which aims to The future development of “Akkeshi Malt Whisky,” which aims to become a Japanese Islay malt, will only draw more attention and expectations.
Please check out the other articles about the Akkeshi Distillery.
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.
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
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.
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.
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.