Akkeshi

Question 1

Where is Akkeshi located?

Answer 1

-250 miles east of Yiochi on Hokkaido’s East coast

Question 2

Who founded Akkeshi?

Answer 2

-Keiichi Toita in 2015 based on his love of Islay’s smoky whiskies

Question 3

What are Akkeshi’s fermentations like?

Answer 3

-Peated
-Unpeated barley
-Five day fermentations

Question 4

What is the design of Akkeshi’s stills?

Answer 4

-Pot stills very similar to Lagavulin’s

Question 5

What is Akkeshi’s goal concerning local?

Answer 5

-Goal is to make a whisky where everything is sourced from the immidiate area
-local barley and peat
-fermentation with yeast found in the Hokkaido University lab
-aging in Mizunara casks from Hokkaido

Question 6

Akkeshi’s distilling equipment

Answer 6

-Stainless steel mashtun (semi lauter)
-6 stainless steel washbacks
-1 pair of indirect heated stills made by Forsyths
-both stills descending lyne arms and shell & tube condensers