A fragrant, delicate, and purposeful Gin with a unique citrus profile and Japanese flare.
Kyushu is the second largest island in Japan, located in the far south. On the southwestern coast of this island sits the Komasa Distillery. This beautifully-ordered facility has been producing fine Shochu and Liqueurs for nearly 140 years and is still lead by a member of the founding Komasa family — Yoshitsugu Komasa. The distillery is in a rural district and uses local ingredients for all of their products.
Komasa Sakurajima Komikan Gin is a delicate Gin with a distinctly Japanese flare. It begins using extra-distilled Shochu — fermented using koji — as the base. Then, in addition to the tradition Gin botanicals of juniper and coriander, they ad local Sakurajima komikan — a small citrus fruit in the mandarin family. The combination is wonderfully complex, delicate… precise and purposeful in every nuance.
Shochu can be made from a wide variety of bases. It’s probably best thought of as a cross between Sake and Vodka in flavor and alcohol content. Shochu made from barley is widely considered to be the highest quality with a more delicate profile and floral character.