Komasa Jyozo was founded in 1883. Everything started with the production of spirits for use at local shrines, which then developed into the production of alcohol for local consumption. Located in Kagoshima Prefecture in southern Japan, Komasa Distillery is well suited to producing a gin that speaks to Kagoshima’s verdant geography. Using rice shochu as the base, Komasa Distillery nurtures a reserved list of botanicals for its gin, including the star ingredient, Sakurajima komikan, Japan’s smallest mandarin orange, which takes its name from the active volcanic island from which it originates.

These little mikan grow on all sides of the island, but even when cultivated in nearby greenhouses, ash from the volcano falls year-round and must be consistently brushed away from the fruit skin by hand, otherwise incurring damage to the final yield. The harvest season for these sweet oranges lasts only a month, making Komasa Gin both a labor of love and an ingenious way to enjoy this precious fruit year-round.

Komasa uses their rice shochu as the base for Komasa Gin, to which they add juniper berries and as few other ingredients as possible in order to let the main botanicals shine on their own. The goal is to utilize and express the natural fragrances and flavors of our quality ingredients to the fullest. With Komasa Gin, they’ve hit upon a revolutionary style of gin that is eminently easy to drink and perfect for everyone.