Akkeshi Distillery has started selling “Shousho”, the latest in the Twenty-Four Season Series. A review of the product and an explanation of its features, price, and how to purchase.
This is the 16th installment of the 24 Season Series, and every time we taste this one, which is released every three months, we are reminded of the speed of time and the progress of the distillery.
This time the calendar is “Little Summer Heat
The cicadas begin to sing, the “summer solstice” has passed, but the sun is still long, and the rainy season is over and it begins to get really hot. In 2024, Shousho will be on July 6.
| 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 |
| 16th | Single Malt Japanese Whiskey Shousho | Launched on August 26, 2024 |
1. product name and photo
Akkeshi Single Malt Japanese Whiskey Shousho
AKKESHI Single Malt Japanese Whisky SHOUSHO
2. characteristics
2-1. Tasting Notes
| Aroma | Banana juice, bacon and egg galette, cured ham and melon. |
| Taste | Tide and golden sugar, lime-like citrus, gingerbread, white pepper |
| Aftertaste | Refreshing peat and saltiness on the nose, complex sweetness and acidity linger on the palate. |
2-2. Product Specifications
| Alcohol Content | 55% (55% alcohol by volume) |
| alcohol category | Single malt Japanese whiskey |
| Cask Sake | Key Malt: All Hokkaido Whiskey (Hokkaido malt, distilled in Akkeshi distillation, original sake from Hokkaido Quercus crispula barrels) |
| Volume | 700ml |
| Number of bottles sold | The number of bottles sold has not been determined. |
| Release date | August 26, 2024 |
3. Awards
No awards have been received at this time.
Price
4-1. Manufacturer’s Suggested Retail Price
| Product name | Akkeshi Single Malt Japanese Whiskey Shousho |
| Capacity | 700ml |
| Suggested Retail Price | 23,100 yen (including tax) |
4-2. Resale price on Mercari
The resale price on Mercari ranges from 35,000 yen to 45 ,000 yen. (*As of 8/27/2024, according to our research)
4-3. Yahoo Auction Sold Price *Updated 8/22/2024
The latest priceonYahoo! Auctions was confirmedat 31,000 yen(*as of 8/27/2024)
4-4. Rakuten, Yahoo Shopping, Amazon *Updated 8/22/2024
Many of the mail-order sites appear to be selling tying sets. All of them are priced at around 35,000 yen, which is higher than the list price. (*As of 8/27/2024)
4-5. Prices offered at BAR Shinkai
At “BAR Shinkai” operated by this site, one glass is offered at 45ml: 6,270 yen, 30ml: 4,180 yen, and 15ml: 2,090 yen.
５． 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 |
６．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 singlemalt 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 Akkeshi, 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 Akkeshi 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 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 Akkeshi. The idea of “terroir”, which wine connoisseurs have probably heard a lot about, is incorporated into whiskey, 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 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
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For more information on the Akkeshi Distillery, please see also here↓.
7. Summary
The official tasting note commented on banana juice, which was exactly right when I first smelled the aroma. While retaining the characteristic peat flavor of Akkeshi, it is a single malt in the series that stands out for its fruity and salty taste.
According to the distillery’s official Facebook page, the next release will probably be the blended whisky “Soukou”, followed by the single malt.
After that, there will be “SHUBUN”, “GESHI”, “RISSHU”, and “TOUJI”.
The last of the series will be the Niji-Nibun Special Bottle, which will be the last of the 24 Seasonal Seasonal Whisky series, and will be made from ingredients and production methods that are specially designed for each season.
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.
