Kanosuke Single Malt Whisky

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. For this reason, the distillery chose the motif of a sunset over the East China Sea for the label of the Kanosuke single malt whisky.

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 allows the producers to distil the whisky in a variety of ways and results in a special depth and multi-faceted aromas. The Kanosuke single malt is matured in American oak casks, which were pre-coated with the famous "Mellowed Kozuru" shochu.

The result is smooth and exotic, with flavors ranging from caramel, banana and tea with lemon to honey and quince sweets, cinnamon, ginger and a hint of smoked nuts. The finish has a subtle bitterness and sweetness and slowly fades away.

The Kanosuke single malt whisky was awarded the gold medal at the San Francisco Spirits Competition 2023 (SFWSC).

Aroma: Honey, banana, tea with lemon, caramel

Taste: Honey quince sweets, spicy Japanese nikki cinnamon, ginger and a hint of smoked nuts

Finish: Refined, lingering sweetness and bitterness.

Japanese whisky
Net quantity: 700 ml
Alcohol: 43% vol.
For sale to persons of legal age only

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