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Zoom Akkeshi Distillery Sarorunkamuy Limited Release Whisky 200ml

Akkeshi Distillery Sarorunkamuy Limited Release Whisky 200ml


This incredible new ‘Sarorunkamuy’ limited release from the up and coming Akkeshi distillery in Hokkaido is their first ever single malt release (aged for more than 3 years). They have previously released a number of new-make expressions, titled 'Foundations' that allowed us to get a taste of the maturing stock first distilled in 2016.

This first single malt release was matured in carefully selected bourbon, sherry, red wine and Mizunara casks and it brings a delectable range of smooth and fruity notes to your nose and palate.

This is seriously expensive, we get that. But it is also absolutely incredible. So much so that we've each bought a bottle for ourselves here at Laneway. 

Akkeshi Distillery Sarorunkamuy Limited Release Whisky 200ml



What is natural wine?

The philosophy of natural wine is one of minimal-intervention, from vineyard to cellar. Natural wines are made using quality grapes, generally grown using organic and biodynamic practices, however vineyards may not always be certified as such due to the restrictive nature of these certification systems. Natural wines in most cases won't be filtered or fined, processes which generally involve the use of animal products.

Are your wines vegan friendly?

In almost all cases yes! Generally if you see "unfiltered and unfined" this will be an assurance that no animal products have been used in the process. The fining process is where conventional winemakers will often use egg and fish products (yep pretty gross) to remove sediment from wines. The sediment is natural, healthy and adds flavour so natural wine makers almost always leave some of it in.

Are your wines chemical free?

In most cases yes, natural wines generally use grapes grown using biodynamic or organic farming methods and will have none of the over 200 additives that can be found in conventional wines, with the occasional exception of a tiny amount of sulphur. Some natural winemakers choose to add a small amount of sulphur (SO2) to ensure their wines are less volatile, while a lot of natural winemakers believe strongly against this.


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