Product Description

Shochu Crafting at Komasa Jyozo Distillery

At Komasa Jyozo Distillery, we have a strong commitment to the ingredients, koji, and water used in making shochu. We start with satsuma sweet potatoes, grown in collaboration with our contracted farmers. Our master brewer, every day, carefully examines and checks the koji by sight, touch, and sometimes even taste. We use spring water that contains a balanced blend of natural mineral elements.

With these elements as our foundation, we have dedicated ourselves to the pursuit of creating delicious shochu through continuous research and a passion that has persisted for 137 years.

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