The roasty, vegetal aroma fills your mouth with your first sip.
A subtle sweetness and wood-like fragrance appears as you exhale, and before you know it, you’re back for another sip.
A familiar fragrance brings you back, the effortless combination of roasted hojicha tea with gin.
Kagoshima, one of Japan’s leading tea-producing regions, is the only place such an unlikely but perfect match could happen.
Komasa Gin is the craft gin label proudly presented by Komasa Jyozo, a shochu distillery in Kagoshima, Japan with over 130 years of distilling history.
Gin and shochu both share the fact that they are distilled spirits. Drawing on decades of distilling expertise and know-how accumulated through making shochu, we unveiled our new line of gins in 2018.
Gin is a distilled spirit that has been flavored with juniper berries and other botanicals, like spices and citrus peel. We use our rice shochu as the base for Komasa Gin, to which we add juniper berries and as few other ingredients as possible in order to let the main botanicals shine on their own.
Our goal is to utilize and express the natural fragrances and flavors of our quality ingredients to the fullest. With Komasa Gin, we’ve hit upon a revolutionary style of gin that is eminently easy to drink and perfect for everyone.