[Late February release in 2023] Akkeshi Single Malt Japanese Whisky Keichitsu (Kenten Jitsugyo, Akkeshi Distillery)

New Release
New Release
Akkeshi Distillery

The Facebook page of the Akkeshi Distillery of Kenten Jitsugyo Corporation has released information about the release of “Akkeshi Single Malt Japanese Whisky Keichitsu” in late February 2023.

This will be the tenth in the Akkeshi Whisky “Twenty-Four solar terms series”.
Twenty-Four solar terms was introduced from China. The year is divided into 24 equal parts and the seasons are named accordingly, such as Risshun and Geshi.

The price is 19,800 yen, tax included, in limited quantities.

Up until now, the 9th release has alternated between single malt and blended. The previous release was “Single MaltTaisetsu” and this time is also “Single MaltKeichitsu”, so it will be a single malt release twice in a row.

1. What is “Keichitsu” in the Twenty-Four solar terms?

Starting with the release of single malt Kanro in October 2020, Akkeshi Distillery has been selling a new product about every three months as part of the “Twenty-Four solar terms series”.

 Release DateNames of the Twenty-Four solar terms
The first releaseOctober 28, 2020Kanro: around October 8
The second releaseFebruary 28, 2021Usui: around February 19
The third releaseMay 28, 2021Boshu: around June 6
The fourth releaseLate August, 2021Shosho: around August 23
The fifth release Late November, 2021Ritto: around November 7
The sixth releaseLate February, 2022Daikan: around January 20
The seventh releaseLate May, 2022Seimei: around April 5
The eighth releaseLate August, 2022Taisho: around July 23
The ninth releaseEarly December, 2022Taisetsu: around December 7
The tenth release Late February, 2023Keichitsu: around March 6

The 10th volume to be released this time is “Keichitsu”.
“Keichitsu” is the third day of the Twenty-Four solar terms, with “Kei” meaning “open” and “Chitsu” meaning “insects stay in the ground for the winter”. It represents the time when the earth warms up and hibernating insects emerge from their holes to feel the arrival of spring.

The temperature at the time of “Keichitsu” averages 12 to 15 degrees Celsius, with the temperature rising day by day as we approach the warm weather of spring.

In addition to an increase in the activities of living creatures, plants also become more active with the growth of new buds.

On the other hand, the amount of cedar pollen scattered around this time is high, especially in eastern Japan, and for some people, this is also the time when hay fever peaks.

In 2023, the “Keichitsu” will be on March 6. It also refers to the 15-day period from March 6 to March 21, the fourth of the next 24 solar terms, the “Shumbun (Spring Equinox)”.

2. Akkeshi Single Malt Japanese Whisky Keichitsu

The previous single malt whisky “Taisetsu” was characterized by a warm winter citrus flavor and a subtle peaty aroma.

The composition of the casks used is not yet known, but until now, Akkeshi malt matured in Hokkaido Quercus casks has served as the key malt, so it is likely that all Hokkaido Quercus malt will be used as the key malt again this time.

The tasting notes from the Akkeshi Distillery commented on the gentle sweetness and citrus at the center. The previous version was a little weak on peat. We are looking forward to seeing how the Akkeshi peat and sweetness will be expressed this time.

Information released from the Akkeshi Distillery will be posted below.

The dignified and severely cold season moves into spring, when the buds of trees and flowers also loosen. Just as a chrysalis that has passed through a period of bitter cold turns into a beautiful butterfly, Akkeshi malt must have also developed a deep and subdued flavor. We hope you will celebrate the spring time when the soft sunlight descends on us with our Akkeshi whisky, which is full of gentle sweetness and peppery flavor.

Tasting notes:

Citrus fruits such as Daidai, Hassaku, tangerine, brown sugar, mitarashi dango, orange, lemon-like sweetness, and sourness.
Orange, lemon-like sweetness and acidity, manuka honey, white pepper, black tea, salted lemon
White pepper, black tea, salted lemon, caramel-like bitterness and sweetness

Reference: Facebook page of Akkehi Distillery, Kenten Jitsugyo Co.

Product nameAkkeshi Single Malt Japanese Whisky Keichitsu
Sake typeSingle Malt Japanese Whisky
Cask Type
Sales quantityLimited quantity
Degrees of alcohol content55%
Price19,800 yen (tax included)
ProducerAkkeshi Distillery

3. Attractions of the Akkeshi Distillery

Acquired “Hokkaido HACCP Certification” in December 2021.

We are the first craft whisky distillery in Japan to acquire HACCP external certification.

We acquired HACCP certification based on our “company philosophy” of always producing safe and secure products through thorough food safety and quality control.

We overcame numerous difficulties and persisted in thorough quality control to obtain the certification in our sixth season of operation. We feel their commitment to Japanese craftsmanship. I have high expectations for further improvement in sake quality.


For those who still do not know about Akkeshi Distillery or want to know more about it, please check the distribution of BS Fuji’s Whiskipedia in December 2020, which had a special feature on it.
The program is not only about the appeal of Akkeshi whisky, but also about the nature of Akkeshi-cho, the fishing industry centering on oyster fishing in Akkeshi, and the marriage of whisky and oysters from Akkeshi.



4. Akkeshi Whisky “Twenty-Four solar terms series” released in the past

Let’s review the Twenty-Four solar terms series released by the Akkeshi Distillery in the past.

4-1. 2020 Release

■Akkeshi Single Malt Whisky Kanro (released on October 28, 2020)

[Review] Akkeshi Single Malt Whi...
The first work "Kanro" which made 24 seasons into a series. A blend of wine barrels, bourbon barrels, sherry barrels and Mizunara barrels.

4-2. 2021 Release

■Akkeshi Blended Whisky Usui (released on February 28, 2021)

【Review】Akkeshi Blended Whisky U...
Released on February 28, 2021, akkeshi blended whisky usui is a gorgeous harmony of sweet and aromatic peatiness combined with the lightness of grain.

■Akkeshi Single Malt Japanese Whisky Boshu (released on may 28, 2021)

[Review] AKKESHI Single Malt Jap...
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 u...

■Akkeshi Blended Whisky Shosho (released in late August 2021)

[Review] Akkeshi Blended Whisky ...
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 ar...

■Akkeshi Single Malt Japanese Whisky Ritto (released in late November 2021)


4-3. 2022 Release

■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 Blended Whisky Taisetsu (released in early December 2022)



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.

Misato Ushiwata

Born in Fukushima Prefecture.
She attended a university in Tokyo, where she studied brewing and other sciences while translating articles for the "Japanese Whisky Dictionary".

Misato Ushiwataをフォローする
Japanese Whisky Dictionary