WHISKY KANEKOU OKINAWA CL.70 WITH CASE
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WHISKY KANEKOU OKINAWA CL.70 WITH CASE

Kanekou is made 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 the subtropical climate of Okinawa. The warm, humid climate accelerates the barrel aging process while the gentle breeze from the Pacific Ocean adds a touch of subtropical flavor.

Gradation 43%

€59.50
Tax included

Description

Kanekou Okinawa Whiskey is a new one-of-a-kind Okinawan whiskey produced by Shinzato Distillery, Okinawa's oldest family-owned distillery. This venerable distillery has faithfully followed its motto "Wajo Ryoshu" (translated to "good wine produced in the spirit of harmony") for hundreds of years since its inception. Continuing in the same tradition of creating "harmony", that is to say, forming a pleasant and coherent whole, the current owner and seventh generation blender Naoya Shinzato created Kanekou whiskey by blending three types of whiskey: malt, wheat and rice whiskey. (Ryukyu Whiskey). This original blend gives rise to a unique aromatic and round taste for liqueurs produced on a subtropical island.

The "Kanekou" label denotes the historical significance and long legacy of the Shinzato Distillery. Established in 1846, Shinzato Distillery is the oldest existing distillery in Okinawa and holds the distinction of being among the first authorized producers of "awamori" in the ancient era of the Ryukyu Kingdom (1429-1879). Awamori is a traditional Okinawan spirit that dates back more than 500 years; it was a prestigious drink appreciated by the nobles of the Ryukyu Kingdom as well as a common tribute to the Qing dynasty and the Tokugawa shogunate. The Shinzato distillery was operating at that time under the name "Kanekou", from which the Kanekou whiskey label originated.

Data sheet

1 kg
3 Items
Data sheet
Gradation
43
Format
700

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