The distillery has been the subject of no shortage of sensational news, including capital participation with the British giant Diageo, the use of shochu casks for whiskey maturation, and the start of grain whiskey production.
Komasa Jozo, which has led the shochu industry, will also lead the whiskey industry with the pioneering spirit inherited from Kanosuke II.
1.Outline
Established by Kosho Jozo, a shochu maker founded in 1883, production began in November 2017.
The distillery is named after the creator of “Mellow Codzel”, the second generation “Kanosuke Komasa” of Komasa Jozo.
The Kanosuke distillery stands on a vast site on Fukiage beach facing the East China Sea.
Currently under the direction of the fourth generation, Yoshitsugu Komasa, the distillery’s goal is to create “world-class whiskey that utilizes the traditions and knowledge of shochu distilling.
In June 2021, the distillery will release its first single malt made from the aged oak casks used for Mellow Codrills.
The Hioki distillery, which produces shochu, also produces gin and grain whiskey, and is eyeing the release of a blended whiskey with malt and grain produced in-house.
The company is also actively releasing artist editions and annual limited editions in collaboration with local artists.
The distillery is U-shaped in order to create a warm and welcoming environment for customers.
It is also called “the most beautiful distillery in the world” because of the magnificent view seen from the store “THE MERROW BAR” located inside the distillery.
2.Basic Information
2-1. Owner
Komasa Jozo
2-2. Location
845-3 Ginnokawa, Hiyoshi-cho, Hioki-shi, Kagoshima 899-2421
845-3 Gannokawa, Hiyoshi-cho, Hioki-shi, Kagoshima
2-3. Access
By car
Expressway ≫ ≪ Expressway ≫ ≪ Expressway ≫ ≪ Expressway ≫ ≪ Expressway
About 10 minutes from the Miyama Interchange on the Minami-Kyushu Expressway (about 35 minutes)
≪General road≫ 10 minutes from the Miyama Interchange on the Minami-Kyushu Expressway (approx. 35 minutes).
National Highway No. 3 – Prefectural Highway No. 24 – National Highway No. 270 (about 45 minutes)
JR Route
Approximately 15 minutes by cab from Ijuin Station on the Kagoshima Main Line.
2-4. Start of operation
The 16th year of Meiji (1883)
2-5. Main Products
Most of the craft distilleries today release a limited number of bottles until they can secure a sufficient amount of sake, and there are currently no products that can be called standard products, Even after a year has passed since its release in 2023, it can still be found for sale on the Internet at a fixed price.
This can be attributed to the company’s efforts to significantly strengthen its production system.
2023
International Spirits Challenge (ISC) Gold Medal
San Francisco World Spirits Competition (SFWSC) Gold Medal
Tokyo Whiskey & Spirits Competition (TWSC) Gold Medal
2024
ISC Silver Award
3.Tours and Visitor Centers
Available. Reservations required.
45 minutes to 1 hour
Time Schedule
Saturdays, Sundays, and holidays only].
10:30 – 11:30
Tuesday, Thursday, Saturday, Sunday, Holidays】 10：30～11：30
13：30～14：30
Summer temporary
Tuesday, July 23 – Friday, August 16
Tuesdays through Fridays from 13:30 to 14:30
Adults 1,000 yen (including tasting)
Children 500 yen (including soft drink)
Closed
Mondays, Year-end and New Year holidays
Click here to make a reservation
3-1. Gourmet Information in the Area
You need to drive.
There is no major transportation near the distillery and it is by the sea, so there are only a few ways to get there.
You need to stay overnight and make reservations for a cab.
However, a shuttle bus is available only on the day of the ” Hioki-Kanosuke Distillery Festival” held in early November every year .
It may be a good idea to take a shuttle bus on that day.
Of course, if you go back to Kagoshima city, you can enjoy many kinds of pork dumplings and seafood made from domestic Kurobuta pork.
3-2. Sightseeing Lodging
A little north of the distillery in the direction of Eguchi Beach, you will find resort hotels and hot springs with views of the East China Sea.
If you are planning a trip to Kagoshima, one option is to stay at a hotel near the sea where you can soak up the tropical atmosphere and have the ocean view all to yourself.
4.Manufacturing specs
We operate two shifts of 2.2 tons per day in full operation from 5:00 a.m. to 10:00 p.m.
There are three pot stills, one lantern head and two straight, each with all different line arm orientations.
Furthermore, the redistillation kettle with a capacity of 3,000 liters can be switched to the first distillation kettle to produce a more complex and diverse range of sake.
Another feature is that the worm tubs, which are usually installed outdoors, are installed indoors. There is a reason for this, because the equipment deteriorates quickly if placed outside due to the proximity to the ocean, and also because it follows the style used in shochu production.
Currently, the ratio of non-pete and peat is about 80% and 20%, respectively.
The main British malt used from 2017, when the distillery was first launched, until around 2019 was Manton.
Currently we use a variety of malts, including Manton, Baird, Crisp, and Paul’s Malt.
In case you are wondering, Kanosuke Distillery produces Grist with a “2:6:2” ratio of Husk:Grits:Flower.
| Production Volume | 220,000 liters (LPA) |
| Brewing water | Not disclosed |
| Brewing volume |
1 ton per batch (about 400 times per year), about twice a day |
| Malt mill | Roller mill made by Kanzel of Germany |
| Saccharification tank | One stainless steel semi-tartan made by Miyake Seisakusho (6,000 liters) |
| Wort volume | 5200 liters (sugar content about 14 degrees) |
| Fermentation tank | 5 stainless steel fermenters manufactured by Miyake Seisakusho (approx. 7,000 liters) |
| Pot still | First distillation 1 straight type made by Miyake Seisakusho (line arm horizontal), 6,000 liters redistillation One Miyake-made straight type (line arm downward 80 degrees) 3000 liters 1 Lantern type (100 degrees upward), 1600 liters, made by Miyake Seisakusho Co. |
| Cooling system | Worm tub |
| Bottling equipment | None (done at Komasa Jozo) |
| Maturing warehouse | 3 buildings with approx. 1,000 barrels of rack type 1 building with approx. 200 barrels 1 building with approx. 600 barrels |
5.Maturing environment
Stainless steel fermentation tanks and other vessels are embedded in the floor, just as in shochu breweries, and one of the main features of these vessels is that they are surrounded by covers that maintain a constant temperature during fermentation.
The environment is humid and cool in the summer and affected by strong sea breezes in the winter.
Fog often rolls in during the changing seasons, and depending on the time of year, sea fog can also occur.
Temperatures range from 35-36°C in the summer to below 0°C in the winter, and the temperature can be as high as 40°C per year.
This makes the Angeles share bold.
 |
 |
6.Distillery Story
6-1. History
| 1883 (Meiji 16) | Established Komasa Shoten (now Komasa Jozo) Sales of authentic shochu “Kozuru” begun. |
|---|---|
| 1951 (1951) |
Started to make shochu in barrels. |
| 1957 (1957) |
Japan’s first all-barrel-aged shochu “Mellow Kozuru” was released. |
| 2017 (Year 2017) (Heisei 29) |
Whiskey production license obtained, distillery opened Began whiskey preparation |
| 2018 (2018) (Heisei 30) |
Open to the public Release of “Kanosuke Newborn 2018 White Oak Cask 8 Months Non-Pit” Hioki Distillery obtains a license to produce spirits; “KOMASA GIN” is released |
| 2019 2019 (2028) |
Release of “Kanosuke Newborn Distillery Limited Edition #1 2019 |
| 2020 (the year of 2020) (2020) |
Started recruiting for the Kanosuke Owner’s Club for barrel sales Kanosuke Newborn Hand Filled Bottle 2020 and Kanosuke Newborn 2020 Peated are released Obtains license to produce whiskey at Hioki Distillery |
| 2021 (2021) |
Single Malt Kanosuke 2021 First Edition”, “Single Malt Kanosuke 2021 Second Edition” and “Single Malt Kanosuke Distillery Limited #001” are released Whiskey manufacturing business is spun off as a separate company, Komasa Kanosuke Distillery Co. Announces capital participation from British major Diageo |
| 2022 2022 (2022) |
Single Malt Kanosuke Distillery Limited Edition #002, #003, #004, #005, Single Malt Kanosuke Artist Edition #001, and Single Malt Kanosuke 2022 Limited Edition are released |
| Year 2023 2023 (2023) |
Standard product “Single Malt Kanosuke” is released Single Malt Kanosuke Distillery Limited Edition #006″, “Single Malt Kanosuke Artist Edition #002”, “Single Malt Kanosuke SHIROYAMA HOTEL Kagoshima 60th ANNIVERSARY SELECTION”, “Single Malt Kanosuke 2023 Limited Edition Release of “KANOSUKE HIOKI POT STILL” made from the original sake made at the Hioki distillery and aged in barrels at the KANOSUKE distillery |
| 2024 (2024) |
THE STORY OF KANOSUKE JAL Limited Edition” and “KANOSUKE DOUBLE DISTILLERY” are released Kanosuke Distillery brand launch event “The Mellow Experience” is held |
6-2. Past blenders
Master Blender Yoshitsugu Komasa
Born on May 3, 1978. He has three siblings, an older sister and a younger brother.
During his school years, he experienced many physical contact sports: basketball in junior high school, rugby in high school, and football in college.
Graduated from Tokyo University of Agriculture, Faculty of Agriculture, Department of Brewing and Fermentation in 2001.
In 2003, he graduated from the Graduate School of Tokyo University of Agriculture with a degree in Brewing. In the same year, he joined Komasa Brewing Co.
In 2005, he became Director and General Manager of the Corporate Strategy Division of Komasa Jozo Co.
Managing Director, General Manager of Corporate Strategy Division and General Manager of Production Division in 2008.
2012 Senior Managing Director, General Manager of Corporate Strategy Division and General Manager of Production Division
President and Representative Director in August 2018.
President and Representative Director of Kanosuke Komasa Distillery Co. in August 2021.
Director and Advisor of Komasa Jozo Co.
His master’s thesis during graduate school at Tokyo University of Agriculture was “Research on the Aging of Sweet Potato Shochu.”
With shochu making, the Japanese distilled spirit, as his starting point, he is now competing on the stage of whiskey, the world’s distilled spirit.
All in order to bring more shochu to the world.
Image credit: Official Facebook
.
Chief Blender Shunichi Nakamura
Born and raised in Kagoshima in 1977.
Completed the Graduate School of Fisheries Science at Kagoshima University.
He joined Komasa Jozo Co., Ltd. in 2005, and after being assigned to the production section, he worked in the sales section and sake storage management before becoming the director and chief blender in 2020.
Currently involved in production management, blending, and product development.
7.Other Distilleries List
