It was evening when I entered Akkeshi, and of course I couldn't visit it. From the glass-enclosed building, I could see the pot still. It will be more than 10 years before it can be officially called whiskey ... I definitely want to stop by during business hours next time.
Ira island and atsugishi Cho are surprisingly similar.
Original Text
I think this is a whiskey making with the consciousness of Iramolt. We aim to be authentic in the commitment that the environment is similar, including the climate. Akkeshi is famous for oysters, so when this whiskey is completed, I think that a new brand of Hokkaido as well as Eastern Hokkaido will be created.
I'm looking forward to it!
It was evening when I entered Akkeshi, and of course I couldn't visit it. From the glass-enclosed building, I could see the pot still. It will be more than 10 years before it can be officially called whiskey ... I definitely want to stop by during business hours next time.
Ira island and atsugishi Cho are surprisingly similar.
I think this is a whiskey making with the consciousness of Iramolt. We aim to be authentic in the commitment that the environment is similar, including the climate. Akkeshi is famous for oysters, so when this whiskey is completed, I think that a new brand of Hokkaido as well as Eastern Hokkaido will be created.