Whisky Review

Blended aged for 13-30 months in sherry barrels. For malts, which account for more than 60%, only unwraed sake distilled and aged at Akkeshi Distillery is used. For grains, only the new make-up from Scotland is packed in barrels at Akkeshi Distillery and aged. More than 50% of the malt is made from sherry barrel-aged undulating sake.

Third in the Akkeshi Newborn series. More than a dozen barrels were selected and blended from the original sake aged for 8 to 23 months in Hokkaido Mizunara oak barrels. It is a superb product with a complex aroma containing citrus aromas, an oriental flavor derived from Mizunara oak, and a dense taste. 6,380 yen (tax included), on sale March 5, 2019.

The second in the Atsugishi Whiskey Newborn Series. Peated malt whiskey aged for 8 to 17 months in bourbon casks is batched. This is the first peated type from the Atsukishi distillery. The peated taste is combined with the saltiness brought by the sea fog and wind, and citrus flavors.