Mars 'Malt Duo' Tsunuki x Akkeshi Blended Malt Whisky

Two vastly different Japanese microclimates collide beautifully inside this bottle. Mars Tsunuki sits in the sweltering humidity of Kagoshima, while Akkeshi battles the freezing, rugged coastlines of Hokkaido. Swapping newly distilled spirits and aging them under Kagoshima's intense southern heat allowed these unapologetic makers to shatter traditional industry conventions completely. This bold malt exchange pays off. It crafts a complex blended expression brimming with an astonishing tension between maritime grit and lush, tropical elegance.

The liquid undergoes extensive copper contact through double distillation before resting predominantly in charred ex-bourbon casks. Five years of slow maturation morphs the aggressively peated Akkeshi distillate into an intricately refined profile that demands your absolute attention. Wood influence dramatically alters the spirit. Kagoshima’s humid environment aggressively accelerates oak extraction, weaving heavy vanilla characteristics straight into that briny, rugged Hokkaido backbone. The final blended whisky feels remarkably and wildly alive.

• Distilled collaboratively at Mars Tsunuki and Akkeshi
• Matured for over five years in Kagoshima
• Offered without chill filtration or artificial coloring

Collectors heavily chase this unprecedented dialogue between Japan’s most exciting rising stars. Offering a robust 102 proof without any chill filtration or added coloring, the liquid retains a strikingly thick, unadulterated, and oil-rich texture. You rarely encounter such an unapologetic clash of distinct regional identities working in such flawless, uncompromised harmony. This release rivals vintage Islay malts. It absolutely deserves a prominent position within your private collection.

Nose: Cracking the cork releases a heavy wave of caramelized sugar, toasted walnuts, and crushed gorse. Subtly woven peat smoke floats underneath thick layers of creme brulee and bright orchard fruit. It instantly commands the room. The aromatic depth hints at those humid Kagoshima maturation years, bringing out intense sandalwood notes alongside a delicate brush of white blossoms.

Palate: Rich viscosity coats the mouth immediately. Lush white grapes and juicy stone fruits provide a vibrant sweetness that cuts through the underlying earthy peat. Sharp stem ginger and toasted almonds arrive mid-palate, dramatically shifting the flavor profile into a distinctly nutty and fiercely spicy territory. This interplay between coastal salinity and tropical fruit feels profoundly complex.

Finish: The fade lingers for an eternity. Cinnamon bark and dry oak spice mingle with a gentle wisp of maritime smoke that slowly coats the throat. Notes of tart kiwi skins and leftover vanilla bean dissipate, leaving a savory, deeply satisfying, and mouth-watering salinity behind to ponder.

Pairing this dynamic blend requires robust flavors that can stand up to its coastal peat and tropical sweetness. Fatty, rich cuts of sashimi like Otoro brilliantly mirror the oily texture of the whisky. The inherent salinity cuts right through the decadent fish fat. For a cooked option, try seared duck breast drizzled with a sharp plum sauce. The dark meat absorbs the subtle smoke, while the tart fruit glaze effortlessly accentuates the underlying white grape and kiwi notes. This culinary combination works absolutely flawlessly.