KANEKOU Okinawa Whiskey is a one-of-a-kind new Okinawan whiskey produced by Shinzato Distillery, the oldest family-owned distillery in Okinawa. This venerable distillery has faithfully followed its motto 'Wajo Ryoshu' 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 seventh-generation master blender, Naoya Shinzato, created Kanekou Whiskey by blending three types of whisky: malt, wheat and rice whiskies. This original blend results in a rounded aromatic flavor unique to the drinks spirits produced on the subtropical island. Kanekou is blended exclusively from three-year-old or older wheat and malt whiskey, 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 the subtropical climate of Okinawa. The hot, humid climate speeds up the barrel maturation process while gentle breezes from the Pacific Ocean add a hint of subtropical flavor. The 'Kanekou' label denotes the distillery's historical significance and long legacy Shinzato. Established in 1846, the Shinzato Distillery is the oldest existing distillery in Okinawa and has the distinction of being among the earliest licensed producers of 'awamori' in the ancient era of the Ryukyu Kingdom. Awamori is a spirit A traditional Okinawan drink dating back more than 500 years, it was a prestigious drink enjoyed by the nobles of the Ryukyu Kingdom, as well as a common tribute paid to the Qing dynasty and the Tokugawa shogunate. The Shinzato Distillery was operating at the time under the name 'Kanekou', from which the Kanekou Whiskey label originated.

KANEKOU Okinawa Whiskey is a one-of-a-kind new Okinawan whiskey produced by Shinzato Distillery, the oldest family-owned distillery in Okinawa. This venerable distillery has faithfully followed its motto 'Wajo Ryoshu' 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 seventh-generation master blender, Naoya Shinzato, created Kanekou Whiskey by blending three types of whisky: malt, wheat and rice whiskies.

This original blend results in a rounded aromatic flavor unique to the drinks spirits produced on the subtropical island. Kanekou is blended exclusively from three-year-old or older wheat and malt whiskey, 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 the subtropical climate of Okinawa. The hot, humid climate speeds up the barrel maturation process while gentle breezes from the Pacific Ocean add a hint of subtropical flavor.

The 'Kanekou' label denotes the distillery's historical significance and long legacy Shinzato. Established in 1846, the Shinzato Distillery is the oldest existing distillery in Okinawa and has the distinction of being among the earliest licensed producers of 'awamori' in the ancient era of the Ryukyu Kingdom.

Awamori is a spirit A traditional Okinawan drink dating back more than 500 years, it was a prestigious drink enjoyed by the nobles of the Ryukyu Kingdom, as well as a common tribute paid to the Qing dynasty and the Tokugawa shogunate. The Shinzato Distillery was operating at the time under the name 'Kanekou', from which the Kanekou Whiskey label originated.