Kanosuke Single Malt 2023 Limited Edition

The Kanosuke Single Malt 2023 Limited Edition Whisky is a slightly smoky and complex single malt from Japan's south, produced by the still young Kanosuke Distillery, whose parent company has a 150-year tradition in the production of spirits. It is matured in American oak, shochu and sherry barrels. 

Description

The Kanosuke Distillery was founded in 2017. The parent company is Komasa Jozo, which has been producing award-winning, high-quality honkaku shochus since 1883. The distillery is located in the town of Hioki in Kagoshima Prefecture, right on Japan's Fukiagehama Beach, one of the longest sandy beaches in southern Japan. 

The distillery's biggest advantage is that it has three pot stills - most distilleries work with two pot stills. The necks and lyne arms are shaped differently, which enables the producers to distil a wide variety of whiskies and leads to a special depth and multi-faceted aromas in the whisky. 

The Kanosuke Single Malt 2023 Limited Edition is made from malted barley that has been dried over peat. The result is a sweet, fruity and pleasantly smoky taste that develops into herbal notes, apple pie and gentle cinnamon spice on the palate, before the whisky finishes long and warm with spicy honey and delicate peat. Incidentally, the intensely dark color is solely due to the barrel maturation.

Aroma: Sweet and fruity with pleasant, light smoke.

Flavor: herbs, apple pie, cinnamon.

Finish: Spicy honey, delicate peat, long and warm.

Japanese whisky
Net quantity: 700 ml
Alk.: 59% vol
For sale to persons of legal age only

About Kanosuke Distillery

Kanosuke Distillery was established in 2017. 'The parent company is Komasa Jozo, which has been producing multiple award-winning and high-quality honkaku shochus, Japan's traditional spirit, since 1883. The distillery is picturesquely located in the town of Hioki in Kagoshima Prefecture, right on Japan's Fukiagehama Beach, one of the longest sandy beaches in Japan's south.
The conditions for maturing whisky are ideal in Kagoshima Prefecture. Summers of up to 40°C and winters of about 4°C provide large temperature differences throughout the year. This helps to accelerate the maturation process of the whiskey.