Kanosuke Distillery: A Whisky Dream by the Sea

Kanosuke Distillery, a relatively new player in the Japanese whisky scene, was established in 2017 by Yoshitsugu Komasa, the fourth-generation owner of Komasa Jyozo, a renowned shochu maker since 1883. The distillery is named after Kanosuke Komasa, the second-generation leader who pioneered barrel-aged rice shochu. Located on a 9,000 square meter site near Fukiagehama Beach in Kagoshima Prefecture, the distillery boasts a stunning view of the East China Sea. The distillery features three unique pot stills, each with different neck shapes and Lyne arm angles, allowing for a diverse range of flavorful whiskies. This setup, unusual for smaller distilleries, enables Kanosuke to create richer flavors and aromas. Kanosuke's whisky-making process draws heavily on Komasa Jyozo's shochu-making expertise. The distillery uses both imported and local barley, and the fermentation process incorporates lactic acid bacteria, contributing to the whisky's unique flavor profile. Matured in a combination of ex-bourbon, sherry, and re-charred virgin oak barrels that previously held Komasa Jyozo's Mellowed Kozuru shochu, the whisky reflects Kagoshima's craftsmanship and coastal landscape. Visitors can take guided tours of the distillery, witnessing the whisky-making process firsthand and learning about the history of Komasa Jyozo. The tour often concludes with a tasting at The Mellow Bar, which offers panoramic views of the East China Sea.