People ask why a maker of traditional Satsuma-shochu is also moving into whisky. One reason is our ethos of innovation. It the past, Komaki Jozo’s equipment and inventory were repeatedly destroyed by flooding of the Sendai river which runs beside our premises. Each loss made us more resolute in focu
Komaki Jozo is the parent body of Komaki Distillery. It began in 1909 when Komaki Isekichi, our founder, began making shochu, with just one chief brewer and three assistants. Ever since, we have used sweet potatoes and rice fostered in Kagoshima’s natural surroundings mixed with the subterranean wat
Komaki Distillery is located in Satsuma Town, between Kagoshima and Izumi cities at the beginning of the Satsuma Peninsula. The Komaki family has worked here since the16th century, initially in production of bean paste, soya sauce and tea. About a century ago, we turned our focus to shochu productio
