Two pot stills made by Forsyths and three types of casks, including Japanese oakTwo pot stills made by Forsyths and three types of casks, including Japanese oak

On our 2,960-square-meter premises stands the distillery building,
the maturation warehouse, and the office.
The white-walled distillery building looks splendid silhouetted against the blue sky,
and has windows arranged to let in plenty of naturallight,
including round windows that make a striking architectural impression.
The simply designed distillery, containing two pot stills and six washbacks,
is conducive to smooth workflows.

Ideal for Marshy Areas: The Columbus Construction Method

The surrounding area is wetlands, with a layer of peat and beneath that, soft, weak soil extending down to 50 meters beneath the Earth's surface. It is impossible to build anything on top of such soil without taking special measures. For this reason we employ the Columbus construction method, which entails removing the soil beneath the foundations and putting in Styrofoam infill in its place. This shortens the construction period compared to traditional construction methods, and also has outstanding insulating and anti-seismic properties.

Marshland surrounds the distillery

Pot stills made by Forsyths

With the goal of producing whisky using the traditional methods of Scotland, we have imported two pot stills made by Forsyths, which have a straight-headed onion shape like those used at several distilleries on the island of Islay. They are heated by radiators, and the attached condensers are in the shell and tube form.

The two pot stills are a 5,000L wash still (pictured right-for first distillation) and
a 3,600L spirit still (pictured left-for second distillation).

Other equipment also from Forsyths

Besides the pot stills, almost all of our other equipment is also made by Forsyths (with the exception of a roller mill made by Alan Ruddock.) This equipment was imported from Scotland after completion of the buildings, and all of it, including the mill, was installed by Forsyths workers who traveled to Japan for the occasion.
The six washbacks (fermentation tanks) are stainless steel, and we intentionally selected a type that cannot be temperature-controlled. We leave the temperature up to nature, and our craftsmen carefully watch the timing of fermentation.

With a capacity of one ton, our mash tun is of the semi-lauter type.

Whisky is matured in a range of environments including Japanese oak casks

For maturation of whisky we employ not only bourbon and sherry casks but also Japanese oak casks, which are difficult to come by. We also intend to test a variety of possibilities including maturation in wine and rum casks.
The maturation warehouse has a four-level dunnage format. We have also made plans to test out the maturation process in different environments by building new maturation facilities in the mountains or near the seacoast.

The charring process. We will use Western-style casks made by a Japanese manufacturer.

Pure, clean water, where water crowfoots grow

The source of the clean, pure water we will use to make the whisky comes from Homakai River, in the upstream reaches of Oboro River next to the distillery. The surrounding area is a marsh, home to water crowfoots said to grow only in the purest water. The dainty white blossoms, which bloom in summer, are an unmistakable sign of abundant clean water, which is what we will use to make Akkeshi whisky.

Water crowfoots live in the clear streams of Scotland.
They can be found in the Homakai River as well.

In the future, we will take on the challenge of producing "100% Made in Akkeshi" whisky

In terms of raw materials, at the start we are using non-peated malt, but in the future we intend to try heavily peated malt with a phenol value of around 50ppm as well.
In the future, our goal is to cultivate barley, source yeast, and produce casks using Japanese oak grown here in Akkeshi, as well as using the area's abundant peat, with a view to producing "100% Made in Akkeshi" whisky.

Japanese oak felled in Akkeshi

Distillery Overview

Distillery owned by:
Kenten Co., Ltd.
Keiichi Toita
Establishment of distillery:
Distilling vessels (pot stills):
Wash still (5,000L),
Spirit still (3,600L)
Fermentation tanks (Wash backs):
Aging warehouse:
Warehouse storage method:
Distillery area:
Annual production capacity:
300,000L (scheduled)
Number of production staff:

Akkeshi is a beautiful community surrounded by the wonders of nature, both mountains and sea. Here, our goal is not only to produce the finest whisky and share it with the world, but also to craft a whisky that goes perfectly with local Akkeshi delicacies such as oysters and cheese. We're confident you will enjoy it.

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Kenten Co., Ltd.

Akkeshi Distillery

2-109 Miyazono, Akkeshi-cho, Akkeshi-gun, Hokkaido 088-1124