YANAGITA SHUZO - KOMA BARLEY SHŌCHŪ

Brewery Information

KOMA is produced by Yanagita Shuzo, a family-run distillery founded in 1902 in Miyakonojo, Miyazaki, on the island of Kyushu. As the city’s oldest distillery, Yanagita Shuzo is renowned for its innovative approach to traditional shōchū. Today, the fifth generation, Tadashi Yanagita, is at the helm. A former engineer, he combines technical precision with artisanal craftsmanship, pursuing one goal: to create unique shōchū unlike anything seen or tasted before.

Miyakonojo is considered one of Japan’s most important shōchū regions. The distillery uses pure local groundwater, nourished by the volcanic subsoil of the Kirishima mountain range. This soft water is an essential part of the elegant character of their distillates.

KOMA is regarded as one of the pioneers of modern barley shōchū. More than fifty years ago, the distillery was among the first producers to develop a 100% barley shōchū using vacuum distillation. This technique created a much softer and more aromatic style than was common at the time.

For KOMA, only carefully selected two-row barley from Kyushu is used. Both the base ingredient and the koji are made from barley, allowing the grain’s character to fully express itself. White koji is used to achieve a clean fermentation and an elegant style.

Production begins with a traditional two-stage fermentation. First, koji, water, and yeast are fermented into an initial moromi. Then additional steamed barley is added for a second fermentation, during which aromas, umami, and natural sweetness are further developed.

After fermentation, KOMA is slowly distilled under low pressure using vacuum distillation (Gen-atsu). This process takes place at a lower temperature than classic atmospheric distillation. As a result, delicate aromas are preserved, creating an exceptionally smooth and refined style. After distillation, the shōchū is carefully filtered and matured to further harmonize the flavors.

KOMA reveals refined aromas of apple, banana, white flowers, and fresh barley. On the palate, it is smooth and elegant, with notes of grains, light lactic accents, and a subtle natural sweetness from the barley. The finish is clean, fresh, and remarkably approachable.

KOMA is one of the most versatile styles of Honkaku shōchū and can be enjoyed in several ways:

• Neat to experience the pure expression of the barley.
• On the rocks (Rokku) highlights its smoothness and elegance.
• Mizuwari (with cold water) opens up the aromas and makes the shōchū even more approachable.
• Oyuwari (with warm water) enhances the sweet grain notes and adds extra roundness.
• Shochu Highball (with soda) is fresh, light, and especially gastronomic.

A textbook example of how technical innovation and traditional craftsmanship come together in a timeless, elegant Mugi Shōchū.}