Akkeshi Distillery has released the latest in the 24 Season Series, “Frostfall (Soukou)”. Product review, features and price are introduced.
The Nijushiseki-Season series has reached its 17th release. The countdown is finally approaching, and this will be the last blended whisky other than the special bottle of Niji Nibun.
The calendar for this year is “frostfall.
As the character says, it is “the time when frost falls”. It is also the last of the autumn calendar, when the temperature drops further, and the “dew” of the “cold dew,” the season immediately preceding the “cold dew” season, covers the fallen leaves and plants on the ground, and the temperature drops and is replaced by “frost. The temperature then drops, and frost replaces dew. The first dew drops in the cold, followed by the first frost, followed by the first winter.
The frostfall in 2024 is on October 23.
| 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 |
| 17th | Blended Whisky Soukou | Launched on November 27,2024 |
1. product name and photo
Akkeshi Blended whisky Soukou
AKKESHI Blended Whisky SOUKOU 
2. characteristics
2-1. Tasting Notes
| Aroma | Floral sweet aroma, kumquat, tiramisu, brown sugar syrup |
| Taste | Pink salt, cordial lime, lemongrass, milk candy |
| Aftertaste | Sourness and sweetness are gone, leaving a complex and long-lasting salty and spicy aftertaste. |
2-2. Product Specifications
| Alcohol Content | 48% alcohol by volume |
| By Alcohol | Blended whisky |
| Cask Sake | Key Malt: All Hokkaido whisky (Hokkaido malt, distilled in Akkeshi distillation, raw sake made from Hokkaido Quercus crispula casks) |
| Volume | 700ml |
| Number of bottles sold | The number of bottles sold has not been determined. |
| Release date | November 28, 2024 |
3. Awards
No awards have been received at this time.
Price
4-1. Manufacturer’s Suggested Retail Price
| Product name | Akkeshi Blended whisky Soukou |
| Capacity | 700ml |
| Suggested retail price | 16,500 yen (including tax) |
4-2. Resale price on Mercari
The resale price on Mercari is about 40 ,000 yen. (*As of 11/28/2024 )
4-3. Yahoo Auction Sold Price *Updated 8/22/2024
The latest priceonYahoo! Auctionswas confirmedat 21,500 yen (*as of 11/28/2024)
4-4. Rakuten, Yahoo Shopping, Amazon *Updated 11/28/2024
No items were confirmed to be currently listed on the mail-order sites. (*As of 11/28/2024)
4-5. Price offered at BAR Shinkai
At “BAR Shinkai” operated by this site, one glass is offered at 45ml: 4,620 yen, 30ml: 3,080 yen, and 15ml: 1,540 yen.
5. Manufacturer
Kenken Jitsugyo Co.
| Established | 1982 |
| Head office location | Imperial Hotel Tokyo, 1-1-1 Uchisaiwaicho, Chiyoda-ku, Tokyo 100-0011, Japan |
| Owned distillery | Akkeshi distillery |
6.distilleries
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 ” Saron Kamui ” is released.
AprilCompletion of the 4th maturation warehouse.
October: Released the firstsingle 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 Mature 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 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 Atsukishi, 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.
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 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 peat and wooden casks for maturation, 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 whisky, and the fusion of “the individuality of Atsukishi” and “the individuality of Hokkaido” and the whisky 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 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 about Akkeshi Distillery, please visit here.
7. Summary
This time, the frosting is also a traditional classical blend. The malt ratio is higher than the grain ratio, and it has the distillery’s single malt character and combined with soft grain, it has a sweet and soft finish.
Akkeshi Distillery’s 24 Season series will be finished in about two years. The series, which shows us a new aspect with each release, is heading toward its countdown.
The next release will probably be the single malt “Shokan”, followed by the single malt “Rikka” and “Risshu”.
After that, the 24 Seasonal Whisky series will conclude with four special bottles, “Shun bun”, “Geshi”, “Shubun”, and “Touji”, which will be made from ingredients and production methods that have been specially designed for the Akkeshi Whisky .
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 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.
