Jiichiro Distillery, located in Kagoshima, Japan, originally operated as a shochu distillery under the name "Kojima Shuzo," boasting a history of 130 years. The second-generation successor sought to break away from the traditional focus on shochu production and introduced a new whisky brand called "Kanosuke." The distillery obtained its whisky license in 2017 and commenced official production in 2018. With a long-standing expertise in distillation since 1957, including the maturation of shochu in oak barrels, Jiichiro Distillery can be considered a pioneer in Japan for utilizing oak casks.

Currently run by Yoshitsugu Komasa, the fourth-generation heir who graduated from the Tokyo University of Agriculture and Technology with a major in fermentation science, the distillery is in capable hands. With a keen business sense, Yoshitsugu knows how to enhance the distillery's reputation and drive sales.

Let's delve into how the geographical location of a distillery influences the style of its spirits. Situated on the Satsuma Peninsula in Kyushu, Japan, facing the East China Sea, the distillery benefits from the sea breeze during maturation. The significant temperature variations aid in the oxidation and extraction processes between the casks and the spirit. This environment not only accelerates maturation but also enhances the finesse and distinctiveness of the spirit. The whisky carries a hint of sea salt, offering a smooth and elegant taste that is truly striking and delightful.