2 minute read
Akkeshi
One of the world’s most anticipated new distillery projects, when distillation began in 2016 Akkeshi was the first new whisky distillery to open in Hokkaido for around 80 years. The company’s founder, Toita-san, has set out to recreate the quality and style of his beloved Islay malts, but in Japan. Based in the small fishing town of Akkeshi—chosen as an ideal spot to produce peated whisky because of its environmental similarities to Islay in Scotland, every element of the distillery’s equipment, process and source ingredients has been selected to match Islay’s top distilleries. Even the water used in the production has passed through a layer of peat.
Following on from Toita-san’s New Born Foundations concept, last year we offered the first Akkeshi single malt, Sarorunkamuy. Since that time, we received a miniscule shipment of the first bottling under Akkeshi’s 24 Sekki series. ‘24 Sekki’ refers to Japan’s 24 divisions of the solar year. The first release was Kanro, a single Japanese Malt, representing the time in Autumn just before the frosts set in when the dew on the ground is still cold, but not yet icy. We now offer the following two Sekki: Usui and Boshu.
Advertisement
Akkeshi
Usui Blended Whisky
This is the very first blended whisky from Akkeshi and takes in a majority of single malts distilled in Akkeshi, with a complement of imported new make spirits. All have been aged in Japan for a minimum of three years in a combination of Bourbon, Sherry, mizunara and wine casks.
Usui is the time of snow melt and, fittingly, this bottling is not as heavily peated as previous releases. The nose is mildly reminiscent of the torched sugar on a crème brûlée backed by notes of iodine. This is joined by deeper cacao hints and aromas of citrus and stone fruits. The palate is similar, with slightly intensified citrus notes before a rich, smoky chocolate hit and white pepper spiciness.
Boshu Single Malt Japanese Whisky
This is the third release from this new distillery’s 24 Sekki series. Boshu is the ninth of the 24 solar terms and falls in summer, at a time generally considered the best to sow grain (it’s also a time when fireflies begin to appear, as depicted on the label). This is a pure, 100% Japanese Single Malt Whiskey. It has a peat element and has been matured for a minimum of three years.
Perhaps this name was chosen to represent the rich cereal characters to be found in this malt. Although the aromas tend towards vanilla sweetness, bonfire and peat, the palate is filled with glutenous rice notes, balanced by a citrussy sourness, caramel sweetness and trademark Akkeshi smoke. The finish is slightly saline, with cocoa bitterness.
