Wisdom and Techniques Cultured in a Business Established in 1909

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 waters of Sendai River which flow alongside our production site. The waters are also guaranteed to produce fine shochus, including our Isekichidon and Komaki, both traditional shochus, also Benikomaki with a sweet and floral taste, and Issho Bronze which is refreshing with a touch of citrus.

We cherish an attitude of minute attention to detail and move in symbiosis with nature, showing sympathy to our familiar surroundings. We are not a large-scale producer, but we prefer things this way. Some of the knowledge and techniques we pass on are only possible in a smaller brewery. We are resolute in tackling issues through cooperation to secure positive future.

Apart from developing whiskies, Komaki Distillery also cooperates closely with other breweries, lending support as requested with international exchange.

Text: Hisashi Ikai / Photo: Yoshikazu Shiraki