Kanosuke Distillery recently announced the launch of itsthree core expressions in the U.S. market. They include Kanosuke Japanese Single Malt Whisky, Kanosuke Hioki Japanese Pot Still Single Grain Whisky and Kanosuke Double Distillery Japanese Blended Whisky.
These sipping whiskies are all conceived, distilled, matured and bottled in Kagoshima Prefecture on Japan’s southernmost island, Kyushu. Kanosuke is part of Komasa Jyozo, which has been crafting shochu since 1883 and where 2nd generation family member Kanosuke Komasa pioneered oak barrel-aged shochu in 1957.
The distillery’s use of shochu-making techniques honed over 140 years, including vacuum distillation, the steaming of barley and the use of re-charred shochu casks. They provide a unique flavor and place it at the cutting edge of Japan’s craft whisky movement.
“We are very proud to share Kanosuke Distillery’s core range with American whisky connoisseurs,” says Yoshitsugu Komasa, 4th generation family member, Founder, CEO and Master Blender, Kanosuke Distillery. “I founded the Kanosuke Distillery to honor the vision of my grandfather, Kanosuke Komasa, who created the world’s first oak cask-aged shochu, Mellowed Kozuru, to spotlight this noble spirit using the universal language of whisky. We are excited to bring our whiskies to the U.S. and raise the visibility and prestige of Japanese spirits overall.”
The distillery is located on a 2.2-acre tract of land along Fukiagehama, a beach on the west coast of Kagoshima Prefecture. While the tropical latitude affords warm and humid temperatures in summer, in the winter the East China Sea whips up strong frigid gusts and even snow flurries. This dramatic temperature differential accelerates the liquid exchange in the barrel thereby accelerating the whisky maturation process.
The two-story distillery house features three unique pot stills. Each of the three pot stills has a different neck shape and lyne arm angle which yield uniquely rich and flavorful distillates to create the Kanosuke profile.
Kanosuke Japanese Single Malt Whisky is made using all three of the distillery’s (Miyake) copper pot stills and incorporates Ex-Mellowed Kozuru Casks in its aging regimen. Kanosuke Hioki Japanese Pot Still Grain Whisky is a unique Japanese whisky inspired by Irish pot still whiskey that leverages shochu making techniques. Kanosuke Double Distillery Japanese Blended Whisky is a marriage of the best elements from Kanosuke Single Malt Whisky and Hioki Pot Still Single Grain Whisky by the grandsons of Kanosuke Komasa who now lead the Kanosuke and Hioki sister distilleries
Kanosuke Japanese Single Malt Whisky is the flagship of Kanosuke, this single malt is made using all three of the distillery’s Miyake copper pot stills. It is aged in ex-mellowed Kozuru Shochu xasks, ex-sherry butts and ex-bourbon barrels. The result is a 96 proof spirit.
Kanosuke Hioki Japanese Pot Still Grain Whisky is a unique Japanese whisky inspired by Irish pot still whiskey. Produced at sister distillery, Hioki Distillery, its mash bill includes both malted and unmalted barley. Instead of traditional copper pot stills, it employs a stainless steel pot still and vacuum distillation used for shochu production. It was aged in new American Oak puncheons and ex-bourbon barrels for three-plus years. The result is a 102 proof whisky.
Kanosuke Double Distillery Japanese Blended Whisky is a blend of the two previous expressions by the grandsons of Kanosuke Komasa who now lead two sister distilleries, Kanosuke and Hioki. It is aged for three to five years in new American White Oak puncheons, ex-bourbon Barrels, ex-recharred Shochu casks and Sherry Butts. The result is a 106 proof spirit.
Kanosuke Japanese Single Malt Whisky, Kanosuke Hioki Japanese Pot Still Grain Whisky and Kanosuke Double Distillery Japanese Blended Whisky are available now for $99.99, $109.99 and $119.99, respectively.
