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Went into operation in 2018, Kanosuke is located on the west coast of Kagoshima Prefecture. They believe by using pot stills with different neck shapes and lyne arm angle, they can offer whisky of richer flavors and aromas. The distillery managed to capture Best Japanese Craft Distillery of the Year in TWSC2019, and their New Born 2018 was awarded
Best New Comer.
Matured in re-charred American white oak barrels for 8 months, Kanosuke believes this bottle allows connoisseurs to think about what shape will be taken by the future whisky. On nose there is slight sweetness of maple and roasted oak aroma, while on palate is young, with malt sweetness and freshness of green apples, it finishes with a cinnamon-like spiciness.
位於鹿兒島的嘉之助蒸餾所於 2018 年開始運作，他們想透過廠內三組各有不同的蒸餾器，能製造出帶有更豐富香氣和味道的威士忌。酒廠除了於 4 月舉辦的 Tokyo Whisky & Spirits Competition 中獲取 Best Japanese Craft Distillery of the Year 外，他們的 New Born 2018 同時獲取了 Best New Comer 的獎項。
New Born 2018 在再次烘烤的美國白橡木桶內熟成了 8 個月，酒廠希望透過這款作品使大眾更了解他們的風格。聞香帶有輕巧的甜味及烤木桶香，入口呈現年輕具活力的感覺，同時有麥甜味與新鮮青蘋果味道，最後以如肉桂的香料味作結。