UNRAVELING KANOSUKE Vol.1 – The DNA Behind Our MELLOW Whisky
Kanosuke Distillery and the Shochu Re-charred Cask

Overlooking the East China Sea in Hioki, Kagoshima, Kanosuke Distillery continues to pursue its founding concept: “MELLOW LAND, MELLOW WHISKY.”

In this first chapter of Unraveling KANOSUKE, we explore a cornerstone of Kanosuke’s whisky character — the Shochu Re-charred Cask — a symbol of our unique DNA and the key malt shaping the gentle, fruity, unmistakably mellow profile of our single malt.

Interviewees:
 Shunichi Nakamura (Head Distiller / Chief Blender)
Naoko Serikawa (Blender）

- What is a Shochu Re-charred Cask? — The Origin of KANOSUKE’s “MELLOW.”
- Whisky-making where the DNA of Mellowed Kozuru and a cask-aging culture live on.
- Flavour created by the re-charring process, and the craft of cask renewal.
- The character and role of shochu re-charred casks in KANOSUKE SINGLE MALT.

Q1. What do you mean by the shochu re-charred cask, and how is it the source of KANOSUKE’s “MELLOW”?

Nakamura:
Kanosuke’s signature “MELLOW” originates from our shochu heritage.
In 1957, the second-generation master distiller of Komasa Jyozo, Kanosuke Komasa, created Japan’s first barrel-aged shochu, “Mellowed Kozuru.”
His idea — “What if we age shochu in casks like whisky? Could we create new value?” — sparked over 70 years of innovation in both shochu production and cask culture. This remains the core DNA of KANOSUKE today.
When planning the distillery, our fourth-generation Master Blender, Yoshitsugu Komasa, envisioned using these proprietary Shochu re-charred casks for whisky maturation. No one could predict the final character — it felt like a creative challenge, but one that ultimately helped define the identity of KANOSUKE.

Q2. What do you think defines the way Mellowed Kozuru’s DNA shapes the flavor of KANOSUKE whisky?

Nakamura:
Shochu is one of the world’s few spirits made using "koji" mold.
We mature rice or barley shochu at around 44% ABV in American white oak casks, refilling them repeatedly and monitoring the slow progression of aging. Because the alcohol strength is lower, koji-derived components gently permeate the wood, cultivating a soft, mellow profile.
Re-charring these casks rejuvenate them.
It awakens new layers of oak while preserving the shochu essence that has seeped deeply into the staves. This balance forms the foundation of KANOSUKE’s mellow character — our whisky-making truly begins with cultivating the cask.
A senior master distiller once told me:
“Barley and rice grow above ground — so wood casks suit them. Sweet potatoes grow underground — so earthenware jars feel natural for them.”
That philosophy lives on in our handmade shochu distillery in Hioki. Understanding harmony between ingredients and casks are wisdom passed down through generations.

Q3. What do you want people to understand about what happens during the re-charring process and the flavors it creates?

Nakamura:
Re-charring is the process of burning the inside of casks that once matured shochu. Such casks have absorbed layers of character over decades. By re-charring the interior, we rebalance the cask and reawaken the wood, drawing out sweet aromas — vanilla, caramel, toasted oak.
The charred layer also acts as a natural filter, softening harsh elements and adding depth. American white oak is remarkably resilient, often lasting 50 to 100 years.
Repeated re-charring breathes new life into the cask, creating what some refer to as an “active cask.” It is truly a process of regeneration.

Q4. What do you want people to notice about the shochu re-charred cask character in Single Malt KANOSUKE?

Serikawa:
When creating a blend, the question is always: “How much influence should the Shochu re-charred casks have?”
If notes like lemon tea or quince dominate, the whisky becomes heavy.
If we hold back too much, the essence of KANOSUKE disappears.
Finding that perfect mellow balance is at the heart of our vatting work.

Nakamura:
Because shochu is single-distilled, more of the raw ingredient character remains. Components from rice and koji gradually seep into the cask, influencing the whisky’s maturation.
At first, people said, “It tastes a bit like shochu.”
But now it’s become a signature:
“This is KANOSUKE.”
Apricot and white-peach fruitiness, delicate Japanese nuances reminiscent of sansho, and a gentle, rounded finish — these are characteristics only the Shochu re-charred casks can create.

Q5. What do you want people to know about how the Shochu re-charred casks base spirit is used across the KANOSUKE range?

Serikawa:
Spirit matured in the Shochu re-charred casks forms the core of the depth, layers, and complexity across our entire lineup.
Blend ratios differ by product, but this component remains essential — it is the flavor that embodies our DNA.
If someone raises a glass and thinks, “Ah, this is the character of the Shochu re-charred casks,” that would make me truly happy. It is the taste of who we are.

Profiles:

Shunichi Nakamura - Head Distiller / Chief Blender

Born and raised in Kagoshima, Japan. Completed a Master’s degree at the Graduate School of Fisheries Science, Kagoshima University.
Joined Komasa Jyozo Co., Ltd. in 2005 and was initially assigned to the Production Department. After gaining experience in Sales and Cask Management, Shunichi was appointed Head Distiller and Chief Blender in 2020.
Currently responsible for production management, blending, and product development.

Naoko Serikawa - Blender

Born in Kagoshima and raised in Kyoto. She studied Brewing and Fermentation Science at Tokyo University of Agriculture, where her research focused on the selection of wine yeasts for the sur lie winemaking method.
After working in quality control at a major whisky producer, she joined Komasa Jyozo Co., Ltd. in 2018. She is currently responsible for quality control, new make spirit development, and blending at Kanosuke Distillery.

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