Whisky Review

Aged for more than 3 years in Hokkaido oak barrels, etc., with some of the original barley made from barley produced in Hokkaido. The aroma is characterized by a slightly smoky peat aroma that is different from the peatiness of previous Atsukishi wines. The oriental aroma peculiar to Mizunara oak is gradually coming to the surface.

The key malt is all Hokkaido Quercus crispula. The cask composition is a diverse blend of bourbon, sherry, wine, quercus crispus, and rum. The fruity top, oriental aroma like incense, and smoky aroma follow each other, and the round mouthfeel like honey, citrus, herbs, and tidal flavors are typical of Akkeshi.

"Keichitsu" is savory and sweet, with a slight peaty aftertaste. It also has a sweet, whole wheat cookie-like aroma.

Japanese Whisky, Akkeshi Single Malt Japanese Whisky Taisetsu. The key malt in this release is also all Hokkaido Mizunara. This time, "Taisetsu" has a strong citrus element and is characterized by the taste of fruits typical of winter, mainly citrus fruits.

Mizunara is emphasized more and is characterized by lactic acid-based richness, fruit acidity, bitter chocolate-like sweetness and peat aftertaste.

The key malt is all Hokkaido Mizunara. After a good richness and bitter sweetness, a tidal peat taste comes up softly. This is the taste of Akkeshi.

This is the eighth edition of Glen Muscle, a whisky brand for enthusiasts by enthusiasts.Glen Muscle No.8  "Five Spirits...

By using wine barrel (Pinot Noir) aging of hokkaido malt original sake, it brings out a mellow and rich taste

The main ingredients are 4 years old. The composition is predominantly bourbon barrels with sherry and wine barrels. The complexities and depth of the blends are further enhanced by the mild peatiness of the 20ppm phenolic content. The sweetness of the peat is still there, but it's not as strong as it used to be.