Kanosuke Distillery Travel Guide

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.