Whisky Review

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.

The key malt is peated Quercus mongolica. The rich sweetness of the Akkeshi malt may attract fireflies. Please enjoy the early summer time with the malt grown up listening to the sea noise of Akkeshi Bay. Fireflies are drawn on the deep green base of the label design.

The first work "Kanro" which made 24 seasons into a series. A blend of wine barrels, bourbon barrels, sherry barrels and Mizunara barrels.

Released on February 27, 2020. Akkeshi Distillery's first single malt whisky "Sarolung Kamui" has been aged for three years. A blend of 4 non-peat bourbon and sherry barrels packed in 2016, red wine barrels and peted mizunara barrels. "Sarolung Kamui" means "red-crowned crane = god in the wetlands" in Ainu language.