News on a new product release from Kenten Jitsugyo’s Akkeshi Distillery.
The third installment of the “Nishi-Nibun” special bottle series. Here are the details on the Akkeshi Single Blended Japanese Whisky “Geshi”.
Official review information added on May 21.
The “Nishi-Nibun” bottles are positioned as special editions within the Akkeshi Distillery’s Nijushisekki series.
Following the “Single Blended Whisky Touji” released in February of last year and the “Single Malt Spring Equinox” released in April 2026, the newly announced “Geshi” is now available.
1. Akkeshi Single Blended Whisky “Geshi
A summer night when the light of hope illuminates the Mizunara forest.
Smoked with Akkeshi peat
and matured over time,
takes on a distinctive and rich aroma.
Created by the unique climate of Akkeshi,
.Aroma: Brown sugar and red clover honey, citrus blossoms, a hint of sea breeze, and the richness of milk chocolate
Taste: The refreshing notes of orange, lemon, and lime, combined with the tartness and richness of high-cocoa chocolate
Finish: The heat of white pepper and ginger, a cinnamon roll with marmalade, and a finishing touch of salt
2026
Scheduled for release in late MaySource:Ken Ten Jitsugyo Co., Ltd. Akkeshi Distillery Facebook Page
| Product Name | Akkeshi Single Malt Japanese Whisky Geshi |
|---|---|
| Category | Single Blended |
| Ingredients | Malt Whisky, in-house distilled grain Whisky made from corn, buckwheat, rice, etc. |
| Cask Type | — |
| Sales Volume | Limited edition |
| Alcohol Content | Unknown; as it is a single blended whisky, it is likely 48% |
| Content capacity | 700 ml |
| Price | 29,700 yen (tax included) |
| Manufacturer | Kenten Jitsugyo Co., Ltd. Akkeshi Distillery |
2. What is “Geshi” in the Nijushisekki?
The 23rd installment in the Nijushisekki, the single malt “Geshi” is now available.
“Geshi” is one of the Nijushisekki, referring to the time of year when the days are longest and the nights are shortest. Based on astronomical observations, it typically falls around June 21 or 22 each year. The “Geshi” in 2026 is June 21.
In Northern Europe, the traditional Midsummer Festival has merged with the Christian Feast of St. John, and the occasion is celebrated grandly as “Midsummer.”
However, in Japan, since it coincides with the rainy season, the sense of it being a “festival of the sun” is not as strong as in Northern Europe; rather, it is a time of muggy, humid heat. Once the Geshi passes, the true summer begins with the “Shousho” and “Taisho” periods.
In rice farming at that time, it was considered crucial not to miss the optimal planting window—which involved managing water levels and ensuring the roots were firmly established before typhoon season.
For this reason, it was customary to complete rice cultivation by “Hangesho”, a minor seasonal observance in the Nijushisekki that falls approximately 11 days after the “Geshi”.
It seems that various regions have their own farming-related customs associated with “Hangesho”.
In the Kansai region, there is a custom of eating octopus on Hange-sho.
It is said to originate from an agricultural belief that the rice roots will spread firmly into the earth like octopus legs, ensuring a bountiful harvest.
In the Nara Prefecture area, there is a tradition of offering “Hangeshō Mochi”—made from wheat and glutinous rice—to the rice field deity. This custom expresses gratitude for the successful completion of rice planting and prays for a bountiful harvest.
In Fukui Prefecture, a custom remains of skewering mackerel—known as “Hangessho Saba”—and grilling it heartily.
It is said this practice was intended to nourish bodies exhausted from farm work.
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The label features a firefly, depicting the “Heike firefly”—which inhabits the wetlands of eastern Hokkaido, such as Akkeshi—in a fantastical manner.
The SB (Single Blended) mark at the top of the label, alongside the letter “P,” suggests that this is a heavily peated whisky.
I wonder if the bottle is blue as well?
The Spring Equinox was the green of Newborn 2, but the Geshi appears to be the blue of the Akkeshi Newborn Foundation 3. Does that mean the Autumn Equinox will be red…?
3. What is the Nijushisekki Series?
Starting with the release of the Single Malt Kanro in October 2020, the Akkeshi Distillery has been releasing the “Nijushisekki” approximately every three months. Generally, they alternate between releasing single malts and blended whiskies.
The [Shunbun], [Geshi], [Shuubun], and [Touji] are released as [Nishi-Nibun Bottles], featuring specially designed bottles.
| Release Date | Name of the Solar Term: Start of the Calendar Period | |
| Part 1 | October 28, 2020 | Kanro: Around October 8 |
| Part 2 | February 28, 2021 | Usui: Around February 19 |
| Part 3 | May 28, 2021 | Boushu: Around June 6 |
| Part 4 | Late August 2021 | Shosho: Around August 23 |
| Part 5 | Late November 2021 | Rittou : Around November 7 |
| Part 6 | Late February 2022 | Daikan: Around January 20 |
| Part 7 | Late May 2022 | Seimei: Around April 5 |
| Part 8 | Late August 2022 | Taisho: Around July 23 |
| Part 9 | Early December 2022 | Taisetsu: Around December 7 |
| Part 10 | Late February 2023 | Keichitsu: Around March 6 |
| Part 11 | Late May 2023 | Shouman: Around May 21 |
| Part 12 | Late August 2023 | Hakuro: Around September 8 |
| Part 13 | Late November 2023 | Shousetsu: Around November 23 |
| Part 14 | Late February 2024 | Risshun: Around February 4 |
| Part 15 | Late May 2024 | Kokuu: Around April 20 |
| Part 16 | Late August 2024 | Shousho: Around July 7 |
| Part 17 | Late November 2024 | Soukou: Around October 23 |
| Part 18 | Late February 2025 | Touji: Around December 21 |
| Part 19 | Late May 2025 | Rikka Around May 5 |
| Part 20 | Late August 2025 | Risshuu: Around August 7 |
| Part 21 | Late November 2025 | Shoukan: Around January 5 |
| Part 22 | Late March 2026 (Release delayed due to packaging material verification) | Shunbun: Around March 20 |
| Part 23 | Late May 2026 | Geshi: Around June 21 |
3. The Appeal of the Akkeshi Distillery
In December 2021, we obtained “Hokkaido HACCP Certification.”
We became the first craft Whisky distillery in Japan to obtain external HACCP certification.
We achieved HACCP certification based on our “corporate philosophy” of thoroughly ensuring food safety and quality control to consistently produce safe and reliable products.
Overcoming numerous challenges and maintaining a commitment to rigorous quality control, we achieved this certification in our sixth season of operation. You can truly feel the dedication to Japanese craftsmanship.
Click here to book a distillery tour hosted by Roadside Station Conchiglie in Akkeshi-Chou
Details about the Akkeshi Distillery are also covered in a separate article. ↓
https://en.jpwhisky.net/akkeshidistillery-2-43138/
4. Akkeshi Whisky’s “Nijushisekki” Released in the Past
Let’s take a look back at the “Nijushisekki” previously released by the Akkeshi Distillery.
It seems that the places where you can actually drink the early products are becoming quite limited.
4-1. 2020 Releases
■ Akkeshi Single Malt Whisky Kanro (Released in late October 2020)
4-2. 2021 Releases
■Akkeshi Blended Whisky Usui (Released in late February 2021)
■Akkeshi Single Malt Japanese Whisky Boushu (Released in late May 2021)
■Akkeshi Blended Whisky Shosho (Released in late August 2021)
■Akkeshi Single Malt Japanese Whisky Rittou (Available late November 2021)
4-3. 2022 Releases
■Akkeshi Blended Whisky Daikan (Released in late February 2022)
■Akkeshi Single Malt Japanese Whisky Seimei (Released in late May 2022)
■Akkeshi Blended Whisky Taisho (Released in late August 2022)
■Akkeshi Single Malt Japanese Whisky Taisetsu (Released in early December 2022)
4-4. 2023 Releases
■Akkeshi Single Malt Japanese Whisky Keichitsu (Released in late February 2023)
■Akkeshi Blended Whisky Shouman (Available in late May 2023)
■Akkeshi Single Malt Japanese Whisky Hakuro (Released in late August 2023)
■Akkeshi Blended Whisky Shousetsu (Released in late November 2023)
4–5. 2024 Releases
■Akkeshi Single Malt Japanese Whisky Risshun (Released in late February 2024)
■Akkeshi Blended Whisky Kokuu (Released in late May 2024)
■Akkeshi Single Malt Japanese Whisky Shousho (Released in late August 2024)
■Akkeshi Blended Whisky Soukou (Released in late November 2024)
4–6. 2025 Releases
■Akkeshi Single Blended Whisky Touji (Released in late February 2025)
■Akkeshi Single Malt Japanese Whisky Rikka (Available late May 2025)
■Akkeshi Single Malt Japanese Whisky Risshuu (Available late August 2025)
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.
■Akkeshi Single Malt Japanese Whisky Shoukan (Released in late November 2025)
4–6. 2026 Releases
■Akkeshi Single Malt Japanese Whisky Shunbun (Available late March 2026)
