Komaki Brewing is located in Satsuma Town (in the area that was Miyanojo Town) in the northern district of Kagoshima Prefecture. Right next to the distillery flows the Kawauchi river, a major river for catching ayu (sweetfish), eel, and Yamataro crab. To the north of the distillery stands the sacred Shibi mountains, from which they source the water for brewing our shochu.
Although the distillery is located among the most scenic of the countryside, it has also been damaged by flooding on three occasions. But each time, thanks to everyone’s support, they have recovered. Having enjoyed peoples’ support since their founding in 1909, they continue to brew shochu today.
Using the food-table-variety Red Satsuma sweet potato as a raw ingredient, this shochu targets a sweet fruity taste preferred by female drinkers.
It has an attractive appearance, is very easy to drink and its fragrance is best when served "choimizu," which is on the rocks with a dash of water.
On the occasion of their centenary, they created this shochu that is fermented at very low temperatures using yeast and beer yeast as part of brewing aimed at making shochu for the next 100 years. By chilled carbon dioxide, a clear savoury flavor with a fresh sweet potato flavor can
Aiming to recreate a shochu created by Komaki Brewing when it was first founded, the power of the Black Starter and the Yeast that was developed 100 years earlier has been used to create a shochu that combines various modern distilling techniques.
Grade: Imo Shochu
Sweet potato: Kagoshima Prefecture-grown