Single Malt Whisky Made in Japan: “KANRO, Cold Drops of Dew” (Hokkaido, Japan)

Aired: Nov. 26, 2020

Akkeshi, a town in eastern Hokkaido of about 9000 people, is home to an internationally renowned whisky. This segment features the challenges of a distillery creating its original whisky using local ingredients and materials and local townspeople supporting their efforts.

Akkeshi Whisky
Toita Keiichi, President of Hokkaido Akkeshi Distillery
Barrels for making whiskey
Mizunara Oak barrel
Pot stills imported from Scotland
Hokkaido Akkeshi Distillery

Viewers’ Voice

It was great to see how the Japanese always try to make the best out of even an old knowledge and turn it into something new and develop it further in their style. A lot of locals in the town got involved in the process and support the creation with passion and surrounding resources. It was a great example how people around the globe can adopt processes and make it less harmful to nature by using what grows next to their home.

From Austria

I like how this company uses local ingredients making the product more special and one of a kind. I also appreciate how this episode showed some video clips inside the distillery and how whisky was being made. I also like the interesting trivia such as how whisky can vary in taste, not only by its ingredients but depending also on the barrel it is stored, temperature, humidity, and a lot more factors. Overall, I am amazed at how the whole town is involved in the production of this special whisky.

From the Philippines

The viability of establishing a distillery in coastal Akkeshi was reinforced by the coverage of the abundant supply of water, along with peat to smoke the whisky and the local reserve of Mizunara Oak to produce whisky barrels. Technical aspects of the production and fine tuning of the whisky were explained in comprehensible terms and further instilled trust in the team's expert knowledge on the subject. For the most part, this section was engaging and the philosophy of sourcing only local ingredients for their products is becoming an increasingly popular work ethos for food and drink producers.

From the UK

More Information

Hokkaido Akkeshi Distillery Facebook

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