Keichitsu is representative of the season when the earth begins to warm, and the first new buds begin to bloom. This tenth release from the Akkeshi’s “Twenty-Four Season Series,” is evocative of the first rays of spring sunshine to warm the soul. We get notes of saline kombu, apricot, menthol, dark chocolate, and cinnamon. Perfect sipper for the lengthening days.

Akkeshi Distillery is fairly new to the whisky scene and has made waves with their highly limited small format new-make releases. They have moved away from imported ingredients, sourcing locally as much as possible. They use 100% locally grown peat in their single malts and as much local barley as they can. The distillery itself is also constructed to emulate the climate and terroir of Islay. 

Features

• Distilled in Hokkaido, Japan by Akkeshi Distillery
• Style: Single Malt (100% Malted Barley)
• Barrels: Ex-bourbon, Sherry, red wine, local Mizunara
• Peat: lightly
• Age: N/A
• ABV 55%
• 23.7 fl oz (700 ml)