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Akkeshi Blended Whisky Daikan, the sixth release in the Akkeshi Whisky “24 Season Series” .

This is the first release in three months since the last single malt Japanese whisky Ritto was released.

This 24-season series will be released in alternating single malt and blended versions, and this time it will be a blended release.

The year is divided into 24 equal parts, and the seasons are named after them. 

Daikan is the 24th day of the 24 seasonal divisions (the last of the 24 seasons), and is said to be the coldest time of the year. It is said to be the coldest time of the year, and the lowest temperature of the year is often recorded during this period.

It is believed that by training during this cold season, one can improve both physically and mentally. This is also the time of year to send out seasonal letters such as “Kanchu-mimai” .
The Daikan of 2022 is January 20. It also refers to the 15 days or so from January 20 to February 3, the first day of the next 24 solar terms, Risshun.

The package and label design of the previous “Risshun” was colorful, but this one has returned to a calm and austere design. The design is based on the motif of “Ke-arashi,” the steam fog of Atsugishi Bay. It’s a design that conveys the cold.
The key malt of this work is “All Hokkaido Mizunara (Quercus mongolica) Barrel Wine” . It is a blend of that key malt and unaged New Pot imported grain aged for more than three years in the Akkeshi region.

Our Bottle

The key malt is “all Hokkaido-grown Quercus mongolica var” .

This time, the distillery was changed from the one used in the previous “Shosho” and “Usui” .

The choice was made to add “weight” to the Akkeshi malt, and the grain was blended to further bring out the characteristics of the Akkeshi malt.

The blend of malts is mainly key malt (Quercus serrata barrels), with a slightly lesser amount of bourbon barrels, and sherry and wine barrels to add sweetness and flavors.

The modest peat and the sweetness of the Akkeshi malt are in perfect harmony.

Our Take

The next release will probably be around the end of May. If so, the naming will be “Kokuu” (穀雨), “Rikka” (立夏) or “Shoman” (小満). Next time, it will be single malt whisky. In terms of the 24 seasons, it will be summer, so I’m looking forward to seeing how it will taste. 

If you want to know more about the Akkeshi Distillery, please check out the feature on BS Fuji’s Whiskipedia in December 2020.
The program is not only about the charm of Akkeshi whiskey, but also about the nature of Akkeshi town, the fishery centering on oyster fishing, and the marriage of whiskey and oysters from Akkeshi.

(All Images Courtesy of JPWhisky.net)

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