Description
Akkeshi began distilling in the Akkeshi district of Hokkaido in 2016, and the concept of distilling and maturing single malt whisky in the wilds of northern Japan can be traced back to the first project of Masataka Taketsuru, a pioneer of early Japanese whisky production.
The Japanese call the third day of their 24 solar terms ‘Kaiko’, which represents the warming of the earth and the hibernating insects that emerge from their holes to sense the arrival of spring, the inspiration for the label.
Just as a chrysalis that survives the cold turns into a beautiful butterfly, Haukan malt is layered with rich, full-bodied flavours.
Enjoy this softly sweet, peaty whisky in the soft spring sunshine.
"Akkeshi Single Malt Japan Wiskey Seime" is the seventh in a series of 24 seasonal releases.
It is the season when the red Akkeshi Bridge is beautifully reflected in the clear blue sky. Swallows are aware of the seasonal changes and bring seasonal colours from thousands of kilometres away. This year, the swallows will surely fly into the malty scent of the thick bank.
Tasting notes:
Caramel fudge, vanilla, manuka honey, citrus, soy sauce, tidal
Citrus acidity, sweetness, honey
White pepper, salty lemon, citrus bitterness and chocolate
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About Akkeshi
We are dedicated to making whisky using the traditional distilling methods of Scotland to create a whisky similar to Islay malts.
That's why we installed equipment from Forsyths in Scotland.
Like on the island of Islay, we make whisky using water that has passed through a peat layer.
Maturation proceeds day-by-day here in cool, damp Akkeshi amid the brine of sea breezes.
『根據香港法律,不得在業務過程中,向未成年人售賣或供應令人醺醉的酒類。』
“ Under the law of Hong Kong, intoxicating liquor must not be sold or supplied to a minor in the course of business.”