Dedicated to Premium Shochu for 130 Years (Sunday, July 1st, 2012)
KOMASA JYOZO CO., LTD
Since 1883, KOMASA JYOZO CO., LTD has specialized in producing only honkaku (premium) shochu in the mecca of shochu, Kagoshima Prefecture. During their 130 years of history, they have strictly maintained their company motto: Creating and sharing happiness together. What is meant by this is that they believe brewing shochu is not limited to distillers, but collaborative work that should take place among farmers, distributors, shops, restaurants, and even consumers. While keeping this concept in mind, KOMASA JYOZO thanks all the collaborators and produces shochu that’s been loved by all.
KOMASA JYOZO has strived to create “quality of which you can never tire” and “shochu that brings out a distinctively original flavor.” To achieve this mission, they are particularly selective about ingredients. For example, all the sweet potatoes they use are locally harvested, and they have established strong ties with local farmers to proactively develop the industry within the community. In addition, they pursue originality in their manufacturing facilities, such as by developing their own distilling machine to produce a gentle sweet potato aroma that embraces and has perfected the flavor of the shochu. These are just a few examples of how much effort they put into producing their desired flavor.
From the distillery, four kinds of shochu debuted in the U.S. earlier this year. KOZURU KURO has a full-bodied flavor with a distinct, nutty aroma from the sweet potato. The other sweet potato shochu, KURA NO SHIKON boasts a mild, well-rounded flavor derived from its three-year long ceramic pot aging, and the shochu enfolds your palate softly. Window’s MUGIICHI is a light and dry barley shochu that is easy to drink and good for beginners. On the other hand, MIGAKI, from the same Window’s series, features a matured flavor similar to Scotch whisky. Since it is aged in oak barrels for three years, it has an elegant aroma of vanilla with a hint of a yellowish color. Though the items from KOMASA JYOZO currently enjoyed in the U.S. are limited, the distillery is highly motivated to develop shochu that can be enjoyed by consumers here.
KOMASA JYOZO CO., LTD
3309 Hioki hiyoshicyo, Hioki-city, Kagoshima
3 things you should know about KOMASA JYOZO CO.,LTD
KOMASA JYOZO considers the staff members working in the distillery as their treasure. They are all motivated and have positive attitudes toward what they are doing. Regardless of their titles and roles in the company, they experience sweet potato harvesting, brewing and distilling shochu together and develop team spirit with individual responsibility.
Communicating with farmers and developing bonds with them contributes to the flavor of final products. KOMASA JYOZO tries to establish a firm connection with local farmers through workshops and dine-outs, aiming to create better quality shochu. They also own their company farm that provides a place for experimentation, as well as communication among personnel.
KOMASA JYOZO is known for constantly developing new products, including Japan’s first oak barrel aged shochu, organic sweet potato shochu, shochu with yellow koji, plum wine, liqueurs that use locally grown fruit, and non-alcoholic sweet potato shochu. Hand in hand with market trends, they enthusiastically develop new shochu items that lead the market.