Komasa Gin is as much a natural product of its Kagoshima origins as it is a uniquely ingenious spirit. Komasa Jyozo has been making shochu in Kagoshima for generations and has now broken into gin as well as single malt whisky at their Kanosuke Distillery. Kagoshima's rich terroir is at the heart of everything Komasa makes, and this gin is no different. The hallmark of this three botanical gin is the Komikan Mandarin that is harvested from nearby Sakurajima, the home of Kagoshima's constantly active volcano. Because of the constant volcanic ash fall, the land is inhospitable to rice cultivation and so, this tiny tangerine is an important staple crop in the region. Distilled first in vacuum at Komasa's Hioki Distillery, locally harvested rice is used along with white koji to make kome shochu that is pulled off the still at 40% ABV. Before the second atmospheric distillation, the team adds juniper, coriander, and fresh Sakurajima Komikan Mandarin peel directly to the pot. The result is a massively flavorful 55% ABV gin that is then proofed down to 45% with local Kagoshima water. With its electric aromatics and vivid, lingering flavors of citrus, Komasa Gin drinks in bright, saturated color.
