Shochu Gumi n.022: Spotlight on Komasa Jyozo (March 2025)

I’m back from two days in Kagoshima and supremely pumped for shochu – particularly of the imo variety. It is in Kagoshima where the Satsuma Shochu designation is honored, where the sweet potatoes and water must be produced in the region. Additionally, only rice or imo koji may be used.

 The designation mark for Satsuma Shochu

This month you’ll find two bottles of shochu by longtime imo shochu maker
Komasa Jozo. Since 1883, Komasa has been producing spirits in the small town
of Hioki. The Kura no Shikon series including The Pink and The Green are brand spankin’ new to the States and imported just for our club!

This quarter’s shochus: Kura No Shikon The Green + Kura No Shikon The Pink

About this series, Yuki Fujita leader of the overseas section at Komasa says, “This
series was created as a challenge to offer a new flavor profile that had not been seen in traditional sweet potato shochu. By incorporating yeast necessary for alcohol fermentation and changing the variety of sweet potatoes, we aimed to provide a unique taste experience.”

I was lucky enough to visit Komasa and tour the large factory with Production Manager Satoshi Matsumoto, where they make bottles like Kozuru Kuro, Akazaru, and Komasa Gin. You might have heard of their most recent project, Kanosuke Whisky, which they make down the street. Get more details and photos on the blog!

Me with Production Manager Satoshi Matsumoto at Komasa Jyozo

Kanpai,
Kayoko

Kura No Shikon The Green 
Shochu Gumi exclusive!

Komasa Jyozo (Hioki, Kagoshima) 
Distilled from locally grown Kogane Sengan sweet
potatoes / ABV 25% / Koji: White / Unaged
Yeast: Sauvignon Blanc white wine
Distillation: Vacuum

This one is for sake lovers! Thanks to the white wine yeast, it does indeed drink like a crisp Australian Sauvignon Blanc and has strong floral, ginjo sake vibes. Definitely gets me excited for springtime.

Tasting notes: Green apples, melon, lemon peel
Food Pairing: Casa de Kei chirashi, Louis salad, chips + salsa
Service Style: Soda, rocks

+++

Kura No Shikon The Pink 
Shochu Gumi exclusive!

Komasa Jyozo (Hioki, Kagoshima) 
Distilled from locally grown Beni purple sweet potatoes
ABV 25% / Koji: White / Unaged
Yeast: Red wine + shochu / Distillation: Atmospheric
Distilled from locally grown Beni purple sweet potatoes

Juicy and bold, this shochu pairs well with rich foods and dessert! You could also drink it neat as a digestif. Fujita-san recommends subbing The Pink for rum in a Mojito so go wild.

The still used for “The Pink”

Tasting notes: Flan, yellow nectarine, brown sugar
Food Pairing: Grilled satsuma age (fish cake), Italian pork chops, almond cake
Service Style: Soda, rocks, Shochu Mojito