Komaki Shuzo was founded in 1909 and is located in the town of Satsuma in the northern district of Kagoshima Prefecture.
The surroundings of the brewery are particularly idyllic. Next to the distillery flows the Kawauchi River, where ayu (sweetfish), eel, and yamataro crab are caught. To its north stands the sacred Shibi mountains, from which the water used in the production of Issho shochu is sourced.
Flooding has thrice damaged this distillery. Each time, however, the support of Komaki Shuzo’s neighbours has ensured their quick recovery; accordingly, the brewing of high-quality Satsuma shochu has not ceased.
The Red Satsuma sweet potato is used as a raw ingredient in this shochu that has a sweet, fruity taste. It is best served “choimizu”, or on the rocks with a dash of water.
Grade: Beni Komaki
Sweet potato: Kagoshima Prefecture-grown Red Satsuma
Rice: Kagoshima Prefecture-grown rice/Thailand-grown
This shochu was created on the occasion of their centenary. It is fermented at low temperatures through the use of beer yeast with a brewing technique developed with the aim of making shochu for the next hundred years. This shochu has a clear and savoury flavour that has hints of
Various modern distilling techniques and ingredients—black starter and yeast—developed over a hundred years ago were used to create this unique shochu.
Grade: Imo Shochu
Sweet potato: Kagoshima Prefecture-grown Kagomesengan
Rice: Kagoshima Prefecture-grown rice