This special whisky was created by exchanging the newmake whisky produced at two distilleries located far apart in Hokkaido and Kagoshima. Includes flavor and characteristics.
In whisky, the maturing environment is one of the factors that bring about changes in aroma and flavor, not to mention the original source sake.
This product was born in Hokkaido and Kagoshima, which are far away from each other, and was matured in each other’s place by exchanging the original whisky.
Click here to read the review of Malt Duo Tsunuki x Akkeshi.
1. photo of the bottle and the website where you can buy it
Akkeshi Vatted Malt Japanese Whisky Kamuy Whisky® kapatcirkamuy Akkeshi x Tsunuki
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2. akkeshi vatted malt japanese whisky Kamuy whisky® kapatcirkamuy
In 2016, the Akkeshi distillery and the Mars Tsunuki distillery started whisky production in Hokkaido and Kagoshima, respectively. The two distilleries, both blessed with nature, have exchanged malt whisky and started maturing it at their respective locations. Vatted malt Japanese whisky is made by vatting the two malts matured at the Akkeshi and Tsunuki distilleries in the northern part of Japan. The passion for whisky crossed the north latitude and east longitude, and a special bottle was born.
2-1. Tasting Notes
| Aroma | Hyuganatsu, grilled seaweed, smoked cheese, smoked oyster, chocolate banana, walnut bread |
| Taste | Salted lemon, pancetta, Shingen mochi, ginger cookie |
| Aftertaste | Salty and sour, followed by a long-lasting sweetness and a soft smokiness. |
2-2. Product Specifications
© photosku.com
KapatchiKamuy is the Ainu word for the great eagle, a beautiful bird of prey with contrasting white and black plumage. This labeling would be suitable for this product, which combines different newmake whisky from Akkeshi in the north and Tsunuki in the south.
| Alcohol Content | 47% (with a minimum of 5% alcohol by volume) |
| By Sake | Vatted Malt Japanese whisky |
| Cask type | Not disclosed |
| Content volume | 700ml |
| Number of bottles sold | Undisclosed |
| Suggested Retail Price | 29,700 yen (tax included) |
| Release date | November 24, 2024 |
3. Awards
No awards have been received at this time.
4. list price and online price
4-1. Manufacturer’s suggested retail price
| Product Name | Akkeshi Vatted Malt Japanese whisky Kamuy whisky® KapatchiKamuy |
| Volume | 700ml |
| Suggested retail price | 29,700 yen (tax included) |
4-2. Resale price on Mercari
The resale price on Mercariis around38,000yen. (*As of 11/26/2024)
4-3. Yahoo Auction Sold Price
There are currently no confirmed successful bids on Yahoo! Auctions. The lowest bid of 36.500yen was confirmed. (*as of 11/26/2024/)
4-4. Rakuten, Yahoo Shopping, Amazon
On Rakuten and other online shopping sites, the price was confirmed to be currently around 60,000 yen. (*As of 11/26/2024)
4-5.Prices offered at BAR Shinkai
At “BAR Shinkai” operated by this site, one glass is offered at 45ml: 7,920 yen, 30ml: 5,280 yen, and 15ml: 2,640 yen.
5. manufacturer
Kenten Jitsugyo Co.
| Established | 1982 |
| Head Office | Imperial Hotel Tokyo, 1-1-1 Uchisaiwaicho, Chiyoda-ku, Tokyo 100-0011, Japan |
| Owned distillery | Akkeshi distillery |
6. distillery
6-1. Akkeshi Distillery
Akkeshi Distillery
| Location | 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 Kamuy ” 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. Forsyth’s craftsmen came to Japan to perform all the construction work. 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 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 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
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For more information about Akkeshi Distillery, please visit here.
6-2. Tsunuki Distillery
Tsunuki “ is located in Kaseda, Minamisatsuma City. Mars Tsunuki Distillery, the southernmost whisky distillery on the mainland, is located in the mountains full of greenery in the southwest of Satsuma Peninsula.
| Location | 6594, Tsunuki, Kaseda, Minamisatsuma-shi, Kagoshima 899-3611 |
| Start of operation | 2016 |
Tsunuki, located in the southwestern part of Satsuma Peninsula, is in a long basin along the Kaseda River, a tributary of the Manose River. Surrounded by the mountains of Mt. Kurata (475m) to the east and Mt. Nagaya (513m) to the west, the topography of the basin makes the area extremely hot in summer and extremely cold in winter in South Satsuma.
The area has a natural environment that is a “blessing from nature” with good water resources (Mt. Kurata spring water), and is known as “Tsunuki Mikan” (mandarin oranges) because of the effective use of the mountain slopes.
Blessed with a mild climate and good water resources, Tsunuki is the birthplace of the Honbo Sake Brewery. It has been more than 100 years since the brewery started making shochu using Satsuma sweet potatoes, one of Satsuma’s representative specialties.
Reference: Mars Tsunuki Distillery official website
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For more information about Mars Tsunuki Distillery, please see also here↓.
7. Summary
Although the ratio of the constituent raw materials is unknown, the peatiness and Japanese citrus aroma of the Atsukishi are always present, and there is a somewhat robust sweetness to the taste.
Please check other articles about “Akkeshi Distillery”.
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.
