Three types of the Akkeshi single malt Japanese Whisky “HOKUSAI NORTH COLORS” series [Suirei, Kuusui, and Kokiake] will be released from the Akkeshi Distillery, Whisky Business Division, Kenten Jitsugyo Co.Details.
The product will be available for pre-order at the ANA international in-flight duty free sales pre-order service.Please check it out if you are planning to travel overseas.
１．「Akkeshi Single Malt Japanese Whisky
HOKUSAI NORTH COLORS
Suirei, Kuusui, Kokiake
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1-1．Product Information
◆What is “HOKUSAI NORTH COLORS” in Akkeshi?
HOKUSAI NORTH COLORS” is a project to promote the “HOKUSAI NORTH COLORS”, which is a project to promote the “HOKUSAI NORTH COLORS”, a project that is based on the concept of “If Hokusai had visited the Akkeshi area…
The concept was born from this idea.The three series, each with different tastes, aromas, and expressive color tones, are a unique lineup that seems to depict the nature and four seasons of Hokkaido from Hokusai’s perspective.While maintaining the craftsmanship that we have always valued, we are also taking on a new challenge that is distinctly different from our traditional products, with a strong awareness of fusion with art and culture.The packaging of each bottle is designed to look like the world-famous painting “Fugaku Sanjurokkei Kanagawa-okiinamiura” when the three bottles are placed side by side.
This is a product that attracts attention as an art piece that can be enjoyed by both the sense of taste and the sense of sight.1-2．Product Specs
The first in the series “Akkeshi Single Malt Japanese Whisky HOKUSAI NORTH COLORS SUIREI
*Product details and other information are not yet available.
| trade (brand) name | Release Date |
| Suirei | July 1 |
| Kuusui | Scheduled for September 1 |
| Kokiake | Scheduled for January 1 |
２．From ANA SKY SHOP
Taste the encounter of art and maturity.
A perfect cup of beat smoke Akkeshi-cho is located in the eastern part of Hokkaido.
The cool and humid climate, the deep fog containing tidal air, and the diverse and rich food culture – the whisky created in this region, which can be called a blessing in disguise, is now attracting a great deal of attention from around the world.Akkeshi Whisky, also known as “Japan’s Islay Malt,” began distilling in 2016, following the traditional process of its home in Scotland.
The brewery was thoroughly committed to pursuing flavors and aromas that make the most of the climate of Akkeshi.
The raw spirit (new make spirits) is prepared in multiple casks, including bourbon, sherry, and red wine, and is mixed seasonally to create a complex and deep flavor.
The whisky has been quietly and slowly aged through multiple layers, and has a unique taste that is peppery and has a hint of sea breeze, but also has a fruity note.As soon as it enters the mouth, it is a true masterpiece that deeply stimulates the senses.This time, a special HOKUSAI label featuring the nature of Akkeshi and the rare ukiyoe artist, Katsushika Hokusai, was introduced.The dynamism of “Kanagawa Okinamiura” is expressed with a large wave, and the series is expected to open a new door for Akkeshi whisky.
What if Hokusai had met the sea at Akkeshi?”This unparalleled film, which stimulates the imagination, will take you to a moment of intense, rich, and happy time.
3．Manufacturer
Kenten Jitsugyo Co.
| Establishment | 1982 |
| Location of the Agency | Imperial Hotel Tokyo, 1-1-1 Uchisaiwaicho, Chiyoda-ku, Tokyo 100-0011, Japan |
| Distilleries owned | Akkeshi distillery, Furano distillery (to be constructed) |
６．Distillery
Akkeshi Distillery
| location | 4-109-2 Miyazono, Akkeshi-cho, Akkeshi-gun, Hokkaido 088-1124, Japan |
| Commencement of operations | October 2016 |
2015 Distillery construction begins.
2016 October Steam Slide Starts
2017 2nd maturation library completed
2018 February: First product release as Akkeshi Distillery.3rd ripening cellar completed.
2020 First single malt whisky in February “sarorunkamuy” released.
april: Completion of the 4th ripening cellar.
first in a series of Nijushisekki inOctober「single malt Kanro」released.
2021 New barley milling building (operation scheduled for 2022)
2023 April: Completion of the 5th ripening cellar.
The concept is “whisky that inherits the traditional Scottish process and has a flavor typical of Akkeshi.
Deep fog with tidal air, clear air, and abundant peat.We started distilling in 2016, believing that the climate of Akkeshi in Hokkaido will create the unknown flavor of Japanese whisky that we seek.
In order to make the most of the “terroir” of Hokkaido and Akkeshi in whisky making, we will continue to hone our skills in this region, and at the same time, we will continue to be more deeply in touch with the people and nature of the region.Barley and Quercus crispula grown in the land of Hokkaido, the beautiful water of Akkeshi, and peat containing rich 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 company introduced equipment made by Forsyth’s of Scotland.All construction was performed by Forsyth’s craftsmen in Japan.The pot stills are straight-headed and onion-shaped, similar to those of some distilleries on Islay.Heating is by radiator method (indirect heating), and the attached condenser is a shell-and-tube type and the mash tun is a semi-reuter type.
All fermentation tanks (washback) are 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 ripening rooms are currently from the first to the fifth ripening cellar.The first is 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 hill 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 whisky.
In addition to bourbon and sherry, the casks used for aging are hard to find.「Mizunara oak」alsoused.In addition, we are trying all kinds of possibilities, such as matching with wine and rum barrels.
In addition, the barley used to make the whisky is grown in Akkeshi, and everything is produced in Akkeshi, including the peat and wooden barrels used for aging, with the goal of creating an “Akkeshi All-Star” whisky in the future.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 not only the locality of Akkeshi, but also the great individuality of “Hokkaido”.The idea of “terroir,” which wine connoisseurs have probably heard a lot about, is incorporated into whisky, and the fusion of “the character of Akkeshi” and “the character of Hokkaido” to create whisky that makes use of the terroir of these lands is fascinating and the expectations are limitless.
Lake Akkeshi and Bekanbeushi Marsh around Akkeshi-cho are registered wetlands under the Ramsar Convention.The Ramsar Convention on Wetlands, adopted in Ramsar, Iran, on February 2, 1971, aims to promote the conservation and wise use of wetlands as habitats for waterfowl and other wildlife under international cooperation.
Our company also aims to protect and coexist with this rich nature at our distillery.
The intake of the tap water used for whisky is located in 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.
quote：Akkeshi Distillery HP
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For information on the Akkeshi Distillery, please see also here↓.
Distillery Details
To learn more about the distillery, please click here.
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.
