KANOSUKE Hioki Pot Still

Komasa Jyozo, the parent company behind Kanosuke, was the first to age shochu in casks, and so Mellowed Kozuru was born. This expertise in shochu will become the leading motivation behind the Kanosuke single malt distillery, then behind the Hioki distillery, which means ‘Place where a picturesque sun sets’ and which today produces whisky in addition to their memorable shochu. Hioki Pot Still grain whisky is made from malted and unmalted barley, fermented for around 5 days. This mash is then vacuum distilled in stainless steel stills, using the same process as for producing shochu. It is then aged in American white oak and bourbon casks.