Akkeshi Kanro Single Malt Japanese Whisky  Front Bottle Shot
Akkeshi Kanro Single Malt Japanese Whisky  Front Bottle ShotAkkeshi Kanro Single Malt Japanese Whisky  Front Label

    Akkeshi Kanro Single Malt Japanese Whisky

      750ML / 55% ABV
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      750ML / 55% ABV

      Distiller Notes

      Distilled from a majority of locally grown two-row barley, lightly peated with locally grown peat (25 ppm) and distilled on Forsyth copper pot stills. Matured in ex-bourbon, sherry, red wine, & locally grown Hokkaido Mizunara casks.Nose of red fruit, peated malt, and fresh rye bread is followed by a palate of lush strawberry, orange zest, lemon pepper, and milk chocolate. A creamy texture highlights a beautifully soft peatiness that lingers with a touch of salt.“Kanro” is the first in Akkeshi’s “24 Solar Term” Series, a collection inspired by an ancient lunar calendar that divides the year into 24 seasons. Loosely translating to “cold dew”, Kanro typically begins on October 8th and represents the time of year when Autumn deepens, chrysanthemums bloom, and cold dew begins to form on the grass.

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      Akkeshi, Japan
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      Located in Japan’s northern most island of Hokkaido and further east than any other distillery in the country, production at Akkeshi Distillery started in 2016. The town of Akkeshi has a cool, moist climate with frequent rolling sea fog that blankets the town coming off the marshes of the Bekan-Beushi wetlands. Fog and marshes like these are indispensable to the production of whisky with similar characteristics to Islay malts. Operating in this bountiful natural environment, Akkeshi Distillery will be a sustainable enterprise in harmony with nature. 

      The goal of Akkeshi Distillery is to blend traditional Scottish methods with the unique flavors of Akkeshi, Japan. With extremely unique aromas and flavors unlike anything else these whiskies will be a delight to aficionados worldwide. Akkeshi Distillery is the true embodiment of craftsmanship and is on track to be a leader in the highest quality Japanese whisky world.  

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      Sharing a great deal with Scotch in terms of production methods and ingredients, today’s hugely successful commercial market of Japanese Whisky owes much to the research of Masataka Taketsuru. In 1918, this Japanese national travelled to Scotland with the intention of studying organic chemistry but instead became fascinated with Scotch Whisky production. Similar to Scotch Whisky, Japanese Whisky also uses malted barley as the fermentation base and long-term aging in wooden barrels. However, the often-used Mizunara oak, rather than French or American oak, imparts uniquely spicy and citrus-like characteristics to a Japanese Whisky.

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      SKRJPXAK05NV_0 Item# 849064

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