Komaki Beni Komaki Shochu
Komaki Distillery was established in Satsuma Town in the northern part of the Satsuma Peninsula, Kagoshima Prefecture in 1909. In this region, water is abundant and the diﬀerence in temperature is unique, enhancing the conditions for growing delicious rice, make it the number one rice-producing region in Kagoshima. With more than 100 years of history, this Kura has been hit by three ﬂoods. However, each time disaster struck, they were supported by the people around them, motivating them to continue making Shochu till this day.
The sweet potatoes used in the production of Komaki Shochu are from the local Satsuma town, and the Kura works together with local farmers to make their Shochu. The sweet potatoes used as raw materials are carefully processed one by one, and after being distilled by a traditional method, they manufacture Shochu that is easy to drink. One that has a strong sweet potato taste.
Origin: Kagoshima, Japan
Sweet Potato: Benisatsuma (Kagoshima)
Koji Rice: Kagoshima (Edible Rice)
Yeast: Kagoshima No.2, No.6
Water Hardness: 42mg
Water Quality: ph7.4
Recommended Drinking Temperature: Cold
Grand Prix @ Kyoto Japanese Shochu Competition 2018
Gold @ LA International Spirits Competition 2018