Akkeshi Single Malt Taisetsu

The nose of this whisky evokes a winter's night, with powerful citrus aromas of Hassaku orange, tangerine and orange, enriched by nuances of Darjeeling tea with honey and brown sugar, and a subtle hint of violet. On the palate, flavors begin with sweet, slightly acidic notes of orange and mandarin, evolving into more peaty touches of soy sauce, herbs and buttered toast, typical of the Akkeshi style. The finish is long and pleasant, marked by accents of white pepper, lime zest, ripe tangerine and noble spices. This whisky has a champagne-gold appearance, adding a visual touch to its complex profile.

Taisetsu Single Malt is made with exceptional water from the Homakai River, which cuts through the peat layers of the wetlands and is rich in nutrients, contributing to the superior quality of Akkeshi whisky and giving it distinctive peaty nuances.

The Akkeshi distillery uses a still made by Forsyth in Scotland, similar to those used on the Isle of Islay. This technical choice, combined with the cool, damp climate influenced by sea breezes, enables unique whisky aging in warehouses close to Akkeshi Bay. The water used for distillation comes from the Homakai River, upstream from the Opporo River, a wetland rich in biodiversity, essential to the quality of the whisky.

The Akkeshi distillery's “24 seasons” series is inspired by the 24 solar terms of the traditional Japanese calendar, each representing a specific phase of the year. Taisetsu, representing deep winter, offers a whisky that evokes the serenity and preparation of this season. The labels in this series illustrate this seasonal progression, allowing whisky lovers to discover and taste a unique expression of the Japanese natural cycle.