Akkeshi Whisky Releases 'Shubun', Reportedly the Final Bottle in Its 24 Solar Terms Series

The end of a series that has followed the 24 solar terms

Akkeshi Distillery (operated by Kenten Jitsugyo) in the town of Akkeshi, on the Pacific coast of eastern Hokkaido, released “Akkeshi Single Malt Japanese Whisky Shubun” in August 2026. The 24 solar terms are a calendar of East Asian origin that divides the year into 24 periods based on the movement of the sun. “Shubun”, the autumnal equinox, is one of them and marks the turning point in late September when day and night are almost equal in length. The distillery has been releasing single malts (whisky made at a single distillery from malted barley alone) named after these terms one by one. According to retailers’ notices, this “Shubun” is the last bottle in the series. Please note, however, that this comes from retailers and is not an official announcement from the distillery.

A refreshing citrus bottle, offered first to locals

According to the local newspaper Kushiro Shimbun, “Shubun” is characterised by a refreshing citrus flavour. Alongside the release, orders opened at three locations in the town: the roadside station “Conchiglie”, the direct-sales shop of the Akkeshi Fisheries Cooperative, and the Kushiro Ota Agricultural Cooperative. The bottle is being sold to local people first, and the original article does not mention the volume or timing of any shipments overseas. The fact that the fishing and farming cooperatives in the distillery’s home town act as sales outlets also shows how closely this whisky is tied to the town.

How to enjoy it in Europe

Akkeshi is a name that occasionally comes up among whisky enthusiasts in Europe, and for those who have followed the series, “Shubun”, said to be the final release, will be of great interest. If you want to get hold of a bottle in Europe, the quickest route is to ask specialist shops and importers that focus on Japanese whisky when they expect stock. When tasting, first try it neat to check for the citrus notes, then add a few drops of water and compare how the aroma opens up. A highball made with soda water is another way to bring out its freshness. For food, since Akkeshi is known for its oysters, seafood such as raw oysters or white-fish carpaccio would suit it well. If you own other bottles from the series, you could also taste them side by side and explore how each seasonal name shows in the flavour.