Kanosuke Distillery

Komasa Jyozo has been making shochu in Kagoshima since 1883, and in 2017 they opened the Kanosuke Distillery to apply that fermentation knowledge to whisky. Three pot stills with different neck shapes and angles produce a range of distinct spirits, and the whiskies have picked up international awards quickly. Tours are available by reservation and walk through the distilling process from fermentation tanks to the stills before ending at The Mellow Bar, a 10-meter single-slab counter with a view of the East China Sea. It is a good spot to compare a few expressions side by side while watching the water.