History,
Lightly peated single malt Japanese whisky distilled by Akkeshi Distillery in Akkeshi, Japan 10th release from Akkeshi’s 24 Sekki series Produced using sourced and locally grown Hokkaido barley, lightly peated Water sourced from the Homakai River; filtered through a layer of peat Double distilled in Forsythe copper pot stills Aged in a combination of Hokkaido Mizunara oak, ex-bourbon, ex-sherry, and ex-red wine barrels; non-age statement
The 24 Japanese Sekki are days that divide the solar year into 24 equal micro seasons. Keichitsu, roughly translated to “life awakens,” starts in early March and is the season when the first new buds of spring begin to bloom. Evocative of the season’s first rays of soul-warming sunshine, this sprightly dram is as invigorating as those early spring days.
Tasting Notes,
Nose: Butterscotch candy, temple incense, matcha green tea, and white chocolate
Palate: Mandarin orange, dark chocolate, and sea salt with a lengthy, honeyed finish
Lightly peated single malt Japanese whisky distilled by Akkeshi Distillery in Akkeshi, Japan 10th release from Akkeshi’s 24 Sekki series Produced using sourced and locally grown Hokkaido barley, lightly peated Water sourced from the Homakai River; filtered through a layer of peat Double distilled in Forsythe copper pot stills Aged in a combination of Hokkaido Mizunara oak, ex-bourbon, ex-sherry, and ex-red wine barrels; non-age statement
The 24 Japanese Sekki are days that divide the solar year into 24 equal micro seasons. Keichitsu, roughly translated to “life awakens,” starts in early March and is the season when the first new buds of spring begin to bloom. Evocative of the season’s first rays of soul-warming sunshine, this sprightly dram is as invigorating as those early spring days.
Tasting Notes,
Nose: Butterscotch candy, temple incense, matcha green tea, and white chocolate
Palate: Mandarin orange, dark chocolate, and sea salt with a lengthy, honeyed finish
Overall Rating
0 out of 5 Based on 0 Review
