Why is a Shochu Maker Distilling Whisky?

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 focusing on the future. On each occasion we grew back stronger, thanks to the help and cooperation of friends and collaborators. These experiences made Komaki Jozo what it is today.

The pandemic provoked a business slump, but as the world returns to normality, we feel now is an ideal time for further experimentation. Kagoshima is situated at the southern end of Kyushu where for centuries people have been outward-looking. We want to take our culture, embedded in shochu-making, into the global sphere of whisky. We aspire to greater interaction with ever larger numbers of enthusiasts.

Text: Hisashi Ikai / Photo: Yoshikazu Shiraki