A warm climate and lush nature.

Our distillery is located in Hioki on the west coast of Kagoshima Prefecture, facing the East China Sea.

Fukiagehama Beach stretches nearly 50 kilometers from north to south, backed by a dramatic mountain range that includes Mt. Yahazudake. Beneath the surface, pure underground water flows and is naturally filtered by the Shirasu-Daichi plateau. With its warm climate and rich natural resources, Hioki is truly blessed by its geography.

An environment that produces rich,
full-flavoured whiskies.

In winter, the gentle scenery gives way to something more dramatic. Strong winds rise from the sea and the air cools to near freezing.

These extreme temperature variations increase the angel’s share (whisky lost naturally during maturation) and produce rich, expressive flavours. It’s an environment that encourages experimentation and the exploration of new whisky-making techniques.

It’s in our maturation warehouse that
our mellow depth takes shape

We mature whisky around our distillery in a variety of environments shaped by Hioki’s unique geography: from semi-subterranean spaces with stable temperatures to beachside warehouses swept by sea breeze.
These varied conditions give rise to whiskies with nuanced and diverse flavour profiles, all united by the unmistakable character of the land they come from.

First, they made for the gods.

Our story begins in 1883, when our family crafted sacred sake for the Hachiman Shrine in Hiyoshi, Kagoshima. Later, first-generation master distiller Ichisuke specialised in rice shochu, a luxury spirit of its time.

The dream of Kanosuke, second-generation master distiller

Kanosuke, the second-generation master distiller, was born in 1918. He returned from the war at 29 and joined in the shochu making process.

He embraced the family’s shochu-making tradition with a determination to innovate and elevate the spirit’s reputation. He passionately learnt about distillation and maturation techniques both in Japan and abroad.

Through his studies, he realised that in the world of distilled spirits, deep flavours develop through extended maturation. In 1957, he successfully presented the world with Mellowed Kozuru, a rice shochu matured for six years in oak casks.

He went on to build a unique distillery in what is known as the land of Japan’s most beautiful sunset. Driven by his dream to share Kagoshima’s culture with the world, he found the ideal site near Fukiagehama Beach, one of Japan’s three largest sand beaches.

The move towards whisky, an iconic spirit worldwide

Fourth-generation master distiller Yoshitsugu inherited his grandfather’s dream and threw himself passionately into exporting shochu internationally. Although he achieved some success, shochu’s recognition remained limited outside Japan.

It was then that he recognised the potential of whisky, another distilled spirit, but one already celebrated worldwide. To deepen his understanding of the product, he visited distilleries across multiple regions and built a substantial body of knowledge.

Eventually in 2017, on the land passed down from his grandfather, Yoshitsugu founded the Kanosuke Distillery, naming it in his honor. This marked a pivotal step in fulfilling a dream that transcended generations.

He believes that by crafting a globally acclaimed whisky, he can share Kagoshima’s distinctive culture with the world.

A long fermentation draws out subtle, layered aromas.

Our whisky is ever-evolving, born from a passionate and steady pursuit of fusing tradition with innovation.

The process begins with mashing, where milled, malted barley is converted into sugar. The resulting wort is collected, and yeast is added to begin fermentation. To achieve a mellow character and delicate fruit notes like apples or pears, we carefully control each step and give the process the time it needs.

Unique flavours from diverse techniques.

We use three pot stills, each with uniquely shaped necks and lyne arms set at different angles, a set-up rarely seen in craft distilleries around the world. We run them individually to create distinct flavour profiles.

In addition, we mature our whiskies in different locations, using a diverse range of casks, including re-charred shochu casks and ex-bourbon barrels. By carefully crafting our whisky from the very start and skillfully harnessing a variety of techniques and environments, we’re able to create layered, distinctive flavours.

Our philosophy and craft

We put exceptional care in every step of our process:
fermentation, distillation, and maturation.
We fine-tune each detail, down to the minute, to adapt to seasonal and climatic shifts.
Our equipment may be traditional, but our mindset is not. We embrace new challenges with creativity, finesse, and precision.

This is our philosophy and the foundation of our craft.