The information has finally been unveiled. This is the latest and final installment in the Akkeshi Nijushisekki series”Shūbun”As more details are gradually released, this article will be updated accordingly.
“Shūbun” is the final release in the Nijushisekki series that the Akkeshi Distillery has been crafting over the past six years.
It is one of the “Nishinibun” (Shunbun, Geshi, Shūbun, and Touji)—considered particularly significant within the series—and marks the commemorative final bottle in this journey. These four events represent major turning points in the seasons and symbolize the journey of the Akkeshi Distillery.
Beginning with “Kanro” in 2018, the Nijushisekki series has continued to express the climate and seasons of Akkeshi through whisky. And with “Shūbun,” this long journey reaches a milestone.
The culmination of six years of work. The veil is now being lifted.
*As of now, details such as the number of years of aging, cask composition, and tasting notes have not yet been officially released. We will add and update this information as soon as it becomes available.
1. Akkeshi Single Blended Whisky “Shūbun”
This is all the information currently available on the Akkeshi Distillery’s official Instagram, but we can glean quite a bit from the images.
The first thing that catches the eye is the bottle color.
As expected, the design features a red-based color scheme similar to that of “Newborn Foundation 4.” Combined with the vibrant gift box reminiscent of autumn foliage, it creates an autumnal aesthetic befitting the name “Shūbun.”
Additionally, the familiar pictograms confirm that it is a [Single Malt] and [Peated] whisky. And the most notable feature this time is the inclusion of an 日付未入力—a first for an official release from the Akkeshi Distillery.
The label clearly states “5 years or more,” indicating that this single malt is composed exclusively of malt whisky aged for at least five years.
Given that the Nijushisekki series has not previously emphasized the length of maturation, this strongly suggests that “Shūbun” holds a special place as the culmination of the series.
2. What Is “Shūbun” in the Nijushisekki?
The 24th installment in the Nijushisekki series, the single malt “Shūbun,” is being released today.
The Shūbun is one of the Nijushisekki and refers to the time when the lengths of day and night are nearly equal. Astronomically, it is the day the sun passes through the Shūbun point, which typically falls around September 22 or 23 each year. In 2026, the Shūbun will be on September 23.
Along with the Vernal Equinox, it is counted as one of the “Nishinibun” and has been cherished since ancient times as a major seasonal milestone. From the Shūbun onward, daylight hours gradually shorten, the heat subsides, and the season transitions into full-fledged autumn.
As the saying goes, “The heat and cold last only until the equinox,” the time around the Shūbun is also a period where the lingering traces of summer intersect with the arrival of autumn. The seven-day period centered on the day of the Shūbun—including the three days before and after—is known as “Autumn Ohigan.” In Buddhism, this period is associated with the “Saihoh(The West) Pure Land,” the belief that the Pure Land of Bliss lies to the west.
For this reason, on the “Shūbun,” when the sun sets due west, people honor and pay respects to their ancestors believed to reside in that Gokuraku Pure Land. Along with this, a culture unique to Japan—expressing gratitude for nature’s bounty—continues to be passed down to this day.
Autumn is also the season of harvest. Since ancient times in Japan’s agricultural culture, the Shūbun has been regarded as a crucial period just before the harvest.
The rice planted in spring now bears drooping ears, and around this time, golden fields begin to stretch out across the landscape.
Furthermore, customs expressing gratitude for the harvest are still observed in various regions around the time of the Shūbun.
During the equinox period, there is a custom of offering “Ohagi.” The red color of azuki beans is believed to have the power to ward off evil spirits, and this practice embodies gratitude for a bountiful harvest of the five grains as well as a way to honor one’s ancestors.
Furthermore, with foods like Pacific saury, chestnuts, and mushrooms, “Autumn, the Season of Appetite” is a time of bountiful blessings unique to Japan.
In Akkeshi, too, the Pacific saury fishing season is in full swing from mid-August onward. This is the time when autumn’s flavors are at their peak, and it’s a season when the Japanese truly experience the changing of the seasons through food.
Pacific saury and an Akkeshi highball… just thinking about that combination makes my mouth water.
This has been a long post, but the Shūbun is a time to give thanks for the harvest, honor our ancestors, and prepare for the coming winter.
The Shūbun is a solar term that vividly reflects Japanese culture and nature.
3. What is the “Nijushisekki Series”?
Starting with the release of the “Kanro” single malt in October 2020, the Akkeshi Distillery has been releasing the “Nijushisekki Series” approximately every three months. Generally, single malts and blended whiskys are released alternately.
The “Shunbun”, “Geshi”, “Shūbun”, and “Touji” are released as the “Nishinibun Bottles”, featuring specially designed bottles.
| Release Dates | Name of the Nijushisekki: 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 | Risshū: Around August 7 |
| Part 21 | Late November 2025 | Shoukan: Around January 5 |
| Part 22 | Late March 2026 (Release was delayed due to packaging material verification) | Shunbun: Around March 20 |
| Part 23 | Late May 2026 | Geshi: Around June 21 |
| Part 24 | Late August 2026 | Shūbun: Around September 23 |
3. The Appeal of the Akkeshi Distillery
In December 2021, the distillery 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, the distillery achieved this certification in its sixth season of operation. This reflects a deep dedication to Japanese craftsmanship. Furthermore, the distillery is currently implementing hygiene management standards that exceed even those required by HACCP.
Click here to book a distillery tour hosted by Roadside Station Conchiglie in Akkeshi Town
Details about the Akkeshi Distillery are also covered in a separate article. ↓
4. Previously Released Akkeshi whiskys: “Nijushisekki Series”
Let’s take a look back at the “Nijushisekki Series” previously released by the Akkeshi Distillery.
It’s likely that the places where you can actually drink some of the earlier releases 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 (Available 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 (Available in late February 2023)
■Akkeshi Blended Whisky Shouman (Available in late May 2023)
■Akkeshi Single Malt Japanese Whisky Hakuro (Available in late August 2023)
■Akkeshi Blended Whisky Shousetsu (Available late November 2023)
4–5. 2024 Releases
■Akkeshi Single Malt Japanese Whisky Risshun (Available late February 2024)
■Akkeshi Blended Whisky Kokuu (Available late May 2024)
■Akkeshi Single Malt Japanese Whisky Shousho (Available late August 2024)
■Akkeshi Blended Whisky Soukou (Available late November 2024)
4–6. 2025 Releases
■Akkeshi Single Blended Whisky Touji (Released in late February 2025)
■Akkeshi Single Malt Japanese Whisky Rikka (Available in late May 2025)
■Akkeshi Single Malt Japanese Whisky Risshu (Available in 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)
Akkeshi Single Malt Japanese Whisky Geshi (Available late May 2026)
