Father's Day June 18

The 24 Japanese Sekki are days that divide the solar year into 24 equal micro seasons. Daikan, roughly translated as “the peak of winter,” begins around January 20th, and is considered Japan’s coldest season. The label design, inspired by the heavy fog of Akkeshi Bay, conveys this brooding chill, but worry not—the rich grain whisky and peated mizunara cask influence make for a sturdy dram to fortify oneself through the coldest days of winter.

We get notes of bright kiwi, fresh grass, sweet malt, dried mango, green tea, and konbu on a light but long finish. 

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. 


  • Distilled in Hokkaido, Japan by Akkeshi Distillery
  • Distilled from local malted barley and peat
  • ABV 48%
  • Barrels: Ex-bourbon, sherry, red wine, local Mizunara
  • Peat: Lightly
  • Age: N/A
  • Production limited: 492 bottles
  • 23.7 fl oz (700 ml)