Kanekou Okinawa is a Japanese whisky from Shinzato distillery, founded in 1846. Most of its history is in the production of Awamori, the traditional rice drink (black koji) from the region. They are now applying their knowledge of slow fermentation and distilling in a tropical climate to the production of whisky.
Not much information is available. It is said that it is a blend of three types of whisky: malt and wheat whisky (at least 3 years of age) and rice whisky (Ryukyu, aged in sherry casks for at least 8 years).
Kanekou Okinawa Whisky (43%, OB +/- 2025)
Nose: quite soft. There’s a bready note up front, along with yellow apple. Perhaps also a hint of (slightly overdue) pineapple I’m afraid a musty type of (sherry?) cask is taking the lead, along with toffee and a light mouldy note. Also hints of candied ginger and caramelized almond.
Mouth: not so good. There’s a raw alcoholic / feinty note, a metallic kind of sweetness, some pears and just a hint of very, very young Scottish grain whisky. There’s a hint of freshly cut herbs, juniper and lemon peels, but also a light mushroomy hint.
Finish: short and very neutral.
The word tropical is used several times in every description of this whisky. I’m sure that’s true for the climate but the taste is anything but tropical. It’s just a very young, harsh spirit. Cheap but not worth your time or money, unless you’re only interested in highballs.