Kanosuke Distillery, part of Komasa Jyozo, has been making shochu since 1883. In 1957, Kanosuke Komasa, a second-generation family member, introduced the idea of aging shochu in oak barrels, which helped shape our approach to whisky-making.The distillery uses over 140 years of experience, including techniques like vacuum distillation, steaming barley, and using recharred shochu casks above. This results in a whisky with a smooth yet complex flavar that appeals to both experienced whisky drinkers and those new to whisky. Located on a 2.2-acre site along Fukiagehama Beach in Kagoshima Prefecture,we benefits from a unique seaside climate. The warm, humid summers and cold, windy winters cause rapid temperature changes, speeding up the whisky’s aging process and creating a smooth, richly flavored spirit.