Kanekou 8 Years Okinawa Whiskey is a new one-of-a-kind Okinawa whiskey produced by Shinzato Distillery, Okinawa’s oldest family-owned distillery.

This venerable distillery has faithfully followed its motto “Wajo Ryoshu” (translated as “fine wine made in a spirit of harmony”) for hundreds of years since its inception.

Continuing the same tradition of creating “harmony”, that is, forming a nice and consistent whole, the current owner and master blender of the seventh generation, Naoya Shinzato, created Kanekou Whiskey by mixing three types of whiskey: single malt, wheat and rice (Ryukyu Whiskey). This original blend results in a rounded, aromatic flavorunique to spirits produced on the subtropical island.

Kanekou is blended exclusively with malt and wheat whiskey aged three years or more, and rice whiskey aged in sherry casks for more than 8 years. Ryukyu whiskey is made entirely from rice and aged in oak barrels in Okinawan’s subtropical climate. The hot and humid climate speeds up the barrel maturation process while the gentle breeze from the Pacific Ocean adds a hint of subtropical flavor. The label “Kanekou” denotes the historical significance and long legacy of the Shinzato Distillery.

Established in 1846, Shinzato Distillery is the oldest existing distillery in Okinawa and has the distinction of being among the first licensed producers of ‘awamori’ in the ancient era of the Ryukyu Kingdom (1429-1879). Awamori is a traditional Okinawan spirit dating back more than 500 years; It was a prestigious drink enjoyed by the nobles of theRyukyu Kingdom, as well as a common tribute paid to the Qing dynasty and the Tokugawa shogunate. The Shinzato Distillery operated at that time under the name “Kanekou”, from which the Kanekou Whiskey label originated.

Nose: Aromas of nectar, sweet cream, citrus, pineapple and other tropical f ruits.

Mouth: Flavors of citrus, sweet ginger and minerals.

Final: Long finish with persistent sweetness.