THE AKKESHIST Akkeshi 24 solar terms series spin-off Clode Whisky PB. newly released by Kenten Jitsugyo Corporation and Akkeshi Distillery. Features and price explained.
New products from the Akkeshi distillery, craft whiskey specialty store with a store in Gifu Prefecture「CLAUDE WHISKY」This bottle was released as a private bottle of This is an unprecedented release as a PB (private bottle) from Akkeshi in a spin-off version of 24 solar terms series.
AKKESHIST” is a generic term for people who are passionate about whisky and have been drawn to and captivated by not only the whisky but also the nature, food, and terroir of Akkeshi-cho.
The key malt is all Hokkaido whiskey (Hokkaido malt, distilled in Akkeshi, aged in Hokkaido oak barrels), and the flavor was meticulously designed by Chief Blender Mr.Tatsuzaki. The total bottling Limited of 200 bottles.
CLAUDE WHISKY opened in October 2017 as Japan’s first store specializing in Japanese craft whiskey, with a desire to deliver authentic craft whiskey. The owner, Mr. Yusuke Inoue, carefully selects the whiskies and does not sell products whose origins are unknown or from makers that pose as Japanese whisky to mislead consumers. We are committed to handling only “authentic” whiskey.
The owner of the store, Mr. Yuji Inoue, who has such passion and commitment, thinks “the world view of Japanese whiskey”. It is very interesting, so why don’t you take a look at it?
１．What is Kenten Jitsugyo Co.?
THE AKKESHIST The company that produces the Akkeshi 24-Season Spin-off Clode Whisky PB, Kenten Jitsugyo Corporation, began operating the Akkeshi Distillery in 2016 with a strong desire to “make whisky like Islay malt, using traditional Scottish methods.”
| Company Name | Kenten Jitsugyo Co. |
| Establishment | 1982 |
| Head Office Location | Imperial Hotel Tokyo, 1-1-1 Uchisaiwaicho, Chiyoda-ku, Tokyo 100-0011, Japan |
| Owned distilleries | Akkeshi Distillery |
２．About Akkeshi Distillery？
THE AKKESHIST The distillery that produces the Akkeshi 24-Season Spin-off Clode Whiskey PB is the Akkeshi Distillery, located in Akkeshi-cho, Hokkaido.
| Distillery name | Akkeshi Distillery |
| Location | 4-109-2 Miyazono, Akkeshi-cho, Akkeshi-gun, Hokkaido 088-1124, Japan |
| Commencement of operations | October 2016 |
2015 Started construction of distillery
2016 – Distillation begins in October
2017 Second maturation warehouse completed.
2018 February First product release as Akkeshi distillery. Third maturation warehouse completed.
2020 February: First single malt whisky released.
April: Completion of the 4th cellar.
October: First release of the 24 Season series.
2021: Obtained “Hokkaido HACCP” certification.
2021 Construction of new barley milling building (operation scheduled for 2022).
2022 In-house malting trial operation begins.
2023 Completion of the fifth aging warehouse.
Deep fog with tidal air, clear air, and abundant peat. We started distilling in 2016, believing that the climate of Akkeshi, Hokkaido, would create the unknown Japanese whiskey flavor we were seeking.
Like whiskey distillation on the island of Islay, we use water that has passed through the peat layer as our brewing water, and the whiskey is matured daily in Akkeshi, a cool, wet, and sea-breezed place.
The area around Akkeshi is rich in deposits of peat, which is essential for flavoring whisky, and the varied topography of the sea, mountains, and marshes allows for different flavors to be expected at each location where the peat is collected.
With a strong desire to “make whiskey like Islay malt using traditional Scottish methods,” equipment was installed by Forsyth’s of Scotland. All construction was carried out by Forsyth’s 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, the attached condenser is a shell-and-tube type, and the mash tun is a semi-reuter type.
The fermentation tank (washback) is stainless steel and the temperature is purposely not adjustable. The craftsman determines the timing of fermentation while letting nature take its course.
In addition to the two dunnage-type aging rooms, an innovative rack-type third aging room was completed in February 2018 right next to Akkeshi Bay, and a fourth rack-type room will be completed in April 2020 on a hilltop overlooking Akkeshi Bay. In 2023, a fifth rack-type aging house will be completed next to the fourth rack-type aging house.
In addition to bourbon and sherry casks, hard-to-find Quercus serrata casks will be used for aging. In addition, we are challenging every possibility, such as matching with wine and rum barrels.
In addition, barley, the raw material for whiskey, is grown in Akkeshi, and everything, including peat and wooden casks for maturation, is produced in Akkeshi. As a new initiative, in August 2021, the distillery began experimentally maturing the distilled spirit at the Akkeshi distillery in Furano. What kind of changes will be brought about by the sake matured in Furano? This is exactly what terroir is all about, taking advantage of the great individuality of “Hokkaido” as well as the locality of Akkeshi. The idea of “terroir,” which wine connoisseurs have probably heard a lot about, is incorporated into whiskey, and the fusion of “the character of Akkeshi” and “the character of Hokkaido” to create whiskey that makes use of the terroir of these lands is fascinating and the expectations are limitless.
Lake Akkeshi and Bessanbekyu Marsh around Akkeshi Town are registered wetlands under the Ramsar Convention. The Ramsar Convention on Wetlands, adopted in Ramsar, Iran, on February 2, 1971, aims to conserve and make wise use of wetlands, which provide habitats for waterfowl and other wildlife, under international cooperation.
We, too, aim to be a distillery that protects and coexists with this rich natural environment.
The tap water used for whiskey is taken from the Homakai River upstream of the Ohoro 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:Akkeshi Distillery HP
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For information on the Akkeshi Distillery, please see also here↓.
３．Pictures of the bottles and the website where they can be purchased.
THE AKKESHIST 厚岸二十四節気スピンオフ クロードウイスキーPB
THE AKKESHIST Akkeshi 24 Solar Terms Spin-off Claude Whisky PB
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４．THE AKKESHIST Akkeshi 24 solar terms series Spin-off Clode Whiskey PB Features
AKKESHIST” is a term used to describe the enthusiastic fans of Akkeshi whisky who are drawn to the charms of Akkeshi’s mountain and marine produce and terroir.
<Image created by Chief Blender Mr. Tatsuzaki>
The veins of a holly leaf…thin but firmly connected, reminding us of the connection between each and every Akkeshi distiller and each and every staff member of the Akkeshi Distillery.Key Malt: All Hokkaido Whiskey (Hokkaido malt, distilled in Akkeshi, aged in Hokkaido oak barrels)
Medium peatedCreative director Kenichi Otani’s design summarizes the 24 seasons of spring.
Not only the label but also the box was originally created, and the design is close to that of “Risshun,” the 14th in the Nijushisekki series, but with a playful spirit.
４-１．Tasting Notes
Tasting notes by Chief Blender Tatsuzaki
| Aroma | Orange citrus, quince, canned fruit punch, and fluttering cigar aromas. |
| taste | Orange and lemon candy, spicy ginger tea |
| aftertaste | Citrus-like sweetness, salt candy, freshly cut green melon in the back. |
４-２．Product Specs
| alcohol content | 53% |
| distinction by alcohol | Single Malt Japanese Whiskey |
| cask-type | Hokkaido Mizunara casks and others |
| volume | 700ml |
| Number of bottles | Limited of 200 |
| List price | 23,100 yen (tax included) |
| Release Date | Late March 2024 |
５．Awards
No awards have been received at this time.
６．List price and online price
６-１．manufacturer’s suggested retail price
| product name | THE AKKESHIST Akkeshi 24 solar terms series Spin-off Claude Whiskey PB |
| volume | 700ml |
| List price | 23,100 yen (tax included) |
６-２．Resale prices on Mercari
It does not appear to be listed on Mercury at this time. (*As of 4/2/2024)
６-３．Yahoo Auction Sold Price
There does not appear to be any listings on Yahoo! Auctions at this time. (*as of 4/2/2024)
６-４．Rakuten, Yahoo Shopping, Amazon
It does not appear to be available on any of the retail sites at this time. (*As of 4/2/2024)
６-５．Prices offered at BAR Shinkai
At “BAR Shinkai” operated by this site, we offer it in small quantities such as 1 glass, 45ml: 6,270 yen 30ml: 4,180 yen, 15ml: 2,090 yen.
hhttps://en.jpwhisky.net/about-2/barshinkai-4/
７．summary
This product is a very precious whisky, limited to 200 bottles.
The aroma and taste are very elegant and gorgeous, and the peat that can be felt slightly behind the elegant sweetness is a very pleasant whisky. It is a must-try for whisky lovers.
Please check out other articles about Akkeshi Distillery.
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.
