SINGLE MALT KANOSUKE

Yoshinosuke Komasa developed Japan's first barrel-aged shochu, "Melo Kozuru," in 1957, with the aim of increasing the value of shochu. Yoshitsugu Komasa, the fourth generation who inherited his passion, realized the reality that shochu was difficult to recognize while working hard on shochu research and overseas expansion. Believing that interest in shochu would increase if whiskey was recognized worldwide, he studied technology in Scotland and created his own unique manufacturing method. He then built the "Kanosuke Distillery," named after his grandfather, on the land where Yoshinosuke conducted his aging research. He continues to take on the challenge of combining shochu and whiskey technology.

The Kanosuke Distillery is characterized by the use of three different pot stills, which allows it to produce raw liquor with a wide variety of aromas and flavors. Taking advantage of the warm tropical climate and temperature differences, they produce whiskey with a mellow and deep flavor through early aging. In January 2023, the standard product "Single Malt Kanosuke" was released. This whiskey utilizes traditional distillery and barrel storage techniques to achieve a mellow and elegant taste. It is made by vatting raw liquor aged in American white oak recharred casks using non-peated malt, and then adding 48% water before bottling.

In order to allow you to enjoy the original flavor of the whiskey, "SINGLE MALT KANOSUKE" is not chill-filtered at all. Therefore, you may see floating particles of flavor components, but this does not affect the quality at all. If there are floating particles, shake lightly and the flavor components will dissolve into the whiskey. Please enjoy the carefully selected flavor.