Vatted malt Japanese whisky by exchange of original Japanese whisky. The distilleries will release the whisky in late November.
Information on the release of Akkeshi Distillery’s first vatted malt whisky created by the exchange of original whisky has been released.
The two distilleries, the Akkeshi Distillery and the Tsunuki Distillery, started distilling in the same year, 2016, and were created by vatted malt from Tsunuki and malt from Akkeshi, both of which were aged in Akkeshi.
Tsunuki x Akkeshi, which will be released at the same time, can be found here↓.
1. Mars Whisky Malt Duo Tsunuki x Akkeshi 2024
*Image source: https://prtimes.jp/main/html/rd/p/000000025.000121144.html
In 2016, the Akkeshi Distillery and the Mars Tsunuki Distillery began producing whisky 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 whiskey crossed the north latitude and east longitude, and a special bottle was born.
2. Product specifications
© photosku.com
Kapatchirkamuy is the Ainu word for the great eagle, a beautiful bird of prey with contrasting white and black feathers. This labeling would be suitable for this product, which combines different raw sake from Akkeshi in the north and Tsunuki in the south.
| Product name | Akkeshi Vatted Malt Japanese Whisky Kamuy Whisky®Kapatchirkamuy |
| Sake category | Blended Malt Japanese Whisky |
| Vatted Malt Japanese Whisky | Not disclosed |
| Number of bottles | Not disclosed |
| Alcohol content | 47% |
| Suggested Retail Price | 29,700 yen (tax included) |
3. Lottery purchase method
4. Manufacturer
Kenten Jitsugyo Co.
| Established | 1982 |
| Head Office | Imperial Hotel Tokyo, 1-1-1 Uchisaiwaicho, Chiyoda-ku, Tokyo 100-0011, Japan |
| Owned distillery | Atsugishi distillery |
5. Distillery
Akkeshi Distillery
| Address | 109-2, Miyazono 4-chome, Akkeshi-cho, Akkeshi-gun, Hokkaido 088-1124, Japan |
| Start of operation | October 2016 |
2015 Start of distillery construction.
2016 Start of distillation in October.
2017 Second maturing cellar completed.
2018 February First product release as Akkeshi Distillery. 3rd maturing cellar completed.
2020 February First single malt whisky ‘Sarorun Kamuy ‘ release.
April Fourth maturing cellar completed.
October First release of the 24 Season Series ‘Single Malt Kanro‘.
2021 New milling building (operational in 2022).
2023 April Completion of fifth maturing cellar.
The concept is ‘whisky that inherits the traditional Scottish process, but with a flavour 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 flavour of Japanese whisky that we are looking for, and started distilling in 2016.
In order to make the most of the ‘terroir’ of Hokkaido and the land of Akkeshi in whisky making, we will continue to hone our skills here, while at the same time working more deeply with the people and nature of the region. Barley and Quercus serrata grown in the land of Hokkaido, the beautiful water of Akkeshi and the rich mineral-rich peat. Our wish is to make everything from Hokkaido and deliver Japanese whisky to the world 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 traditional Scottish methods”, the equipment is made by Forsyth in Scotland. All construction was carried out by Forsyth craftsmen visiting Japan. The pot stills are straight-headed and onion-shaped, similar to those at some distilleries on Islay. Heating is by radiator system (indirect heating), the attached condenser is shell-and-tube and the mash tun is semi-reuter.
The fermentation tanks (washback) are all made of stainless steel and the temperature is daringly uncontrolled. The craftsmen determine the timing of fermentation while letting nature take its course.
The maturing cellars currently range from the first to the fifth maturing cellar. The first is dunnage-type, while the second maturing cellar (next to the filling building) is currently used for storing products prior to shipment. The third to fifth maturing warehouses use a racking system and are located on a hill overlooking Atsukan Bay. It is expected to have a positive effect on the properties of the whisky, such as the ‘sea mist’ that envelops the entire town of Atsukan and deepens the maturation of the malt.
In addition to bourbon and sherry, hard-to-find ‘Mizunara oak‘ is used as a maturing cask. Furthermore, we are challenging all possibilities, such as matching with wine and rum casks.
The barley used to make the whisky is grown in Akkeshi, and all the peat and wooden casks used for maturation are also made in Akkeshi. In August 2021, a new initiative was launched to experimentally mature the original whisky distilled at the Akkeshi Distillery in Furano. What kind of changes will be brought about by the original distilled spirit matured in Furano? This is exactly what terroir is all about, making the most of the great individuality of not only the locality of Akkeshi, but also 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 Akkeshi’ and ‘individuality of Hokkaido’ and the whisky production that makes use of the terroir of these lands is fascinating and the expectations are infinite.
Lake Akkeshi and Bekambeushi Marsh in the vicinity of Akkeishi Town are registered wetlands under the Ramsar Convention. The Ramsar Convention on Wetlands was adopted in Ramsar, Iran, on 2 February 1971, and aims to conserve and make wise use of wetlands as habitats for waterbirds and other wildlife under international cooperation.
Our distillery aims to protect and co-exist with this rich natural environment.
The tap water used for the whisky is taken from the Homakai River upstream of the Oworo 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: Official website of the Akkeshi Distillery
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For information on the Akkeshi Distillery, see also here.
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.
