Komasa Jyozo (Komasa Distillery) is based in Kagoshima, Kyushu a shochu-producing city in southern Japan with a long distillation tradition. Their gin range (including Hakuto Gin and Imo Gin) is produced by a shochu distillery extending into gin production, using Japanese botanicals yuzu, sakura (cherry blossom), sencha green tea, Kagoshima agricultural ingredients alongside juniper. The shochu distillery heritage shapes the production precision applied to gin.

The Komasa gin expressions represent the contemporary Japanese craft gin approach: distilleries with deep spirits heritage applying Japanese botanical philosophy to the London Dry framework. Yuzu, sakura, and sencha create a recognisably different aromatic profile from European or Australian gin lighter in overall weight, higher in perfume, more restrained juniper, distinctly Japanese in character. For programmes building an Asian spirits offering or wanting gin expressions that work alongside Japanese whisky, sake, or shochu service, Komasa Jyozo is the reference point for Japanese botanical gin in the catalogue.