[Release in late May, 2023] Akkeshi Blended Whisky Shoman (Kenten Jitsugyo, Akkeshi Distillery)

New Release
New Release
Akkeshi Distillery

The Facebook page of the Akkeshi Distillery of Kenten Co., Ltd. has released information about the release of “Akkeshi Blended Whisky Shoman” in late May 2023.

This will be the 11th in the Akkeshi Whisky “Twenty-Four solar terms Series”.
Twenty-Four solar terms Series was introduced from China. The year is divided into 24 equal parts and the seasons are named accordingly, such as Risshun and the Geshi.

The limited quantity is priced at 13,200 yen, tax included.

The previous release was “Single Malt Taisetsu” and the previous one was “Single Malt Keichitsu”, so it seems that this release will be a blended release.

1.What is “Shoman” 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 approximately every three months as part of the “Twenty-Four solar terms Series”.

 Release DateName 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 releaseLate February 2023Keichitsu: around March 6
The eleventh release Late May, 2023 Shoman: around May 21

The eleventh lunar month to be released this year is “Shoman”.
“Shoman” is the eighth of the Twenty-Four solar terms and is the time of year when the weather is favorable, all things grow vigorously, and heaven and earth begin to be filled with life. The origin of the word “Shoman” is said to come from the word “Shoman”, which means “to be satisfied with a small harvest” when one feels relieved after confirming that the ears of wheat and other crops sown in the fall have grown in order and borne fruit. Shoman in 2023 is May 21. It also refers to the 15-day period from May 21 to June 6, the ninth day of the ninth lunar month of the next Twenty-Four solar terms, “Boshu”.

2. Akkeshi Blended Whisky Shoman

This is our first release in blended whisky in a while. The last blended release was “Taisho” last August. It was firm-bodied, a little peaty and dry, with impressive grapefruit-like citrus acidity and chocolate sweetness.

The composition of the casks used for this distillate is not yet known, but we believe that the Akkeshi malt, aged in Hokkaido Mizunara oak casks, will play a role as the key malt.

The tasting notes from the Akkeshi Distillery include tropical fruits, maple, and honey, which emphasize the sweetness, and charcoal, grilled sausage, bacon, and white pepper, which assert Akkeshi’s distinctive peat. We are looking forward to seeing how the malts and grains of Akkeshi will assert themselves, and how complex the flavor will be.

Information released by the Akkeshi Distillery will be posted below.

This is the season when plants and animals begin to be filled with vitality due to the moist and blessed rain. In Akkeshi-cho, cherry trees in Nenohi Park turn light red. Please enjoy the harmony of malts and grains while appreciating the beauty of nature.

Tasting notes:

<Aroma> Yellow tropical fruits, charcoal, grilled sausage, bacon, pancake, maple, honey, Shine muscat, delaware.
<Taste> Honey lemon, peat.
<Aftertaste> White pepper, citrus acidity and sweetness, citrus peel
Product nameAkkeshi Blended Whisky Shoman
Sake BreedBlended Whisky
IngredientsMalt, Grain
Cask type
Sales quantityLimited quantity
Degree of alcohol content48%
Price13,200 yen (tax included)

Akkeshi 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, and acquired the certification in our sixth season of operation. We feel their commitment to Japanese craftsmanship. We expect further improvement of sake quality.

Click here for reservations for distillery tours organized by Conchiglie, a roadside station in the town of Akkeshi-cho.

【厚岸蒸溜所見学ツアー】アクセス・営業時間・料金情報 - じゃら...
厚岸蒸溜所見学ツアーの観光情報 営業期間:営業時間:2023年4月〜2023年12月、交通アクセス:(1)厚岸駅から10分。厚岸蒸溜所見学ツアー周辺情報も充実しています。北海道の観光情報ならじゃらんnet 2016年11月より、ウイスキーの

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)

[Review] Akkeshi Single Malt Jap...
By using wine barrel (Pinot Noir) aging of hokkaido malt original sake, it brings out a mellow and rich taste

4-3. 2022 Release

■Akkeshi Blended Whisky Daikan (Released in late February 2022)

[Review] Akkeshi Blended Whisky ...
The malt is blended with key malts, bourbon barrels are slightly modest, and sherry and wine barrels add sweetness and glamour.

■Akkeshi Single Malt Japanese Whisky Seimei (Released in late May 2022)

[Review] Akkeshi Single Malt Jap...
The key malt is all Hokkaido Mizunara. After a good richness and bitter sweetness, a tidal peat taste comes up softly. This is the taste of Akkeshi.

■Akkeshi Blended Whisky Taisho (Released in late August 2022)

[Review] Akkeshi Blended Whiskey...
Mizunara is emphasized more and is characterized by lactic acid-based richness, fruit acidity, bitter chocolate-like sweetness and peat aftertaste.

■Akkeshi Single Malt Japanese Whisky Taisetsu (Released in early December 2022)

[Review] Akkeshi Single Malt Jap...
Japanese Whisky, Akkeshi Single Malt Japanese Whisky Taisetsu. The key malt in this release is also all Hokkaido Mizunara. This time, "Taisetsu" has a...

4-4. 2023 Release

■Akkeshi Single Malt Japanese Whisky Keichitsu (Released in late February 2023)



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