At this point, we\u2019re used to complicated back stories in the spirits world, but the tale of Kanosuke \u2014 a new whisky from Japan \u2014 is more complex than most, so hang with us.<\/p>\n The company began in 2017 with the goal of distilling and maturing whisky in Kagoshima, the southern coast of Japan. Master blender Yoshitsugu Komasa comes from a distilling family \u2014 but not a whisky one. Like a huge number of Japanese distillers, his family made shochu, and his approach to Kanosuko combines both shochu and whisky distillation practices.<\/p>\n The operation has two distilleries: the eponymous Kanosuke and another called Hioki. Kanosuke operates three pot stills, each with a unique neck and arm shape, and it focuses on low-pressure distillation and steamed barley techniques, similar to those used for shochu. These whiskies are at least in part aged in Mellowed Kozuru casks \u2014 the name the operation uses to describe its barrel-aged shochu.<\/p>\n Hioki is the company\u2019s shochu distillery, and here the distillery is taking a new approach to distillation, using its shochu hardware \u2014 a stainless steel (not copper) pot still.<\/p>\n Three whiskies are currently available, one from each distillery and one that\u2019s a blend of the two. We got all three to try out. Thoughts follow.<\/p>\n All are packaged in 700ml bottles.<\/p>\n Made using all three of the distillery\u2019s stills and aged in those Mellowed Kozuru casks. Easily mistakeable for a single malt Scotch, this is a lovely and gentle introduction to the Kanosuke lineup. The nose is clean and fruity \u2014 ranging from lemon to lychee, and backed by a spray of mixed florals \u2014 evoking a complex mix that ranges from lilac to marigold. That\u2019s all propped up by a modest savoriness, evoking sandalwood and a hint of mushroom.<\/p>\n The palate does not take any chances, continuing the theme with a mix of cereal and fruit, though here the lemon meanders into more of an orange peel note, followed by a healthy dose of green apple. There\u2019s a solid baking spice component here that\u2019s not readily visible on the nose, perked up with notes of nutmeg and some cardamom. The whisky quiets down quickly, though, with a short midpalate and a quick finish. Sesame, some soy, and a reprise of that toasty sandalwood all help(?) to temper any risk of lingering fruit notes.<\/p>\n Overall it\u2019s wholly enjoyable, though it\u2019s so mellow and approachable, you risk drinking far more than you intended to if you\u2019re left with an open bottle.<\/p>\n 96 proof.<\/p>\n A- \/ $100 [BUY IT NOW FROM FROOTBAT<\/a>]<\/strong><\/p>\n Single grain whisky (malted and unmalted barley) that is produced using shochu techniques in Hioki\u2019s stainless steel shochu pot still and aged in ex-bourbon barrels and new American oak barrels. Irish pot still whiskey is the inspiration here, but I had visions of light whiskey from the start with this experience, which is fresh and clean on the nose, high-toned with notes of lemon oil, floral perfume, and some menthol.<\/p>\n It\u2019s equally light on the tongue, though the fruitier notes seen on the nose fade into a more grain-heavy experience, though it\u2019s still very clean and ephemeral \u2014 leaning again into those perfumed notes, which give it a heady, vaporous quality. The light whiskey effect is strongest on the finish, which is sharp and sugar cookie-sweet, showing off final notes of almond extract and lemon cookies.<\/p>\n 102 proof.<\/p>\n![\"\"](\"https:\/\/www.drinkhacker.com\/wp-content\/uploads\/2025\/04\/Kanosuke-Whisky-Portfolio.jpg\")
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