Kanosuke Single Malt - in GP

Volume: 0.7 litres | Alcohol content: 48% | Chill filtration: No | Colouring: No

Special Features:

Kanosuke Single Malt is the flagship expression of Kanosuke Distillery in Hioki. Malt whiskies matured in several types of cask are married for its composition. A key component matures in re-charred casks previously used for the producer’s own Mellowed Kozuru Shochu. The whisky thus links the family company’s shochu tradition with its present-day whisky production.

Kanosuke uses three pot stills with differently shaped necks and lyne arms set at different angles. Operating them separately makes it possible to produce distinct spirit profiles. Long, slow fermentation also promotes complex aromas, giving the distillery a broad range of flavours for the final composition.

The distillery’s location on the Kagoshima coast shapes the maturation conditions through sea air and pronounced temperature fluctuations. The whisky is bottled at 48% in a 0.7-litre bottle, with no colouring and without chill filtration. Honey, banana, lemon tea and caramel define its sweet, fruity side, while quince, Japanese cinnamon, ginger and lightly smoky nuts provide a spicy and subtly bitter counterpoint.

Tasting Notes:

• Nose: On the nose, honey, banana, lemon tea and caramel combine in a sweet, fruity opening.
• Palate: On the palate, quince candy, Japanese cinnamon and ginger meet lightly smoky nuts.
• Finish: The finish combines elegant sweetness with subtle bitterness and fades gently over a long finish.

Distillery/Bottler:

Kanosuke Distillery in Hioki produces the single malt itself and bottles it as its own flagship expression. The family’s history as producers of alcoholic beverages began in 1883. In 1957, Kanosuke Komasa developed Mellowed Kozuru, a rice shochu matured in oak casks for six years. His grandson Yoshitsugu continued this tradition as the fourth generation and founded the whisky distillery in 2017. Knowledge accumulated over generations of shochu production now contributes to the whisky-making process through practices including long fermentations, the use of different pot stills and re-charred Mellowed Kozuru casks.

Facts: