Akkeshi Distillery

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.

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.