Komasa Gin is a Japanese craft gin brand created in 2018 by Komasa Jyozo, a shochu producer located in Kagoshima, whose origins date back over 130 years. The Komasa line consists of two gins made with the famous house rice shochu, each highlighting a local ingredient; the small Japanese mandarin for Komasa Sakurajima Komikan, and green tea for Komasa Hojicha.

In addition to these typically Japanese ingredients, other botanicals such as juniper berries, spices, citrus peels and various botanicals have been carefully selected and distilled to flavor Komasa gins.

Komasa Jyozo is located in a mountainous region by the sea where a wide variety of fruits and vegetables are grown locally in the purest tradition. It is from this collaboration with local growers and the accumulated know-how in the art of distilling spirits that Komasa's artisanal gins are born. In addition to the shochu distilled for more than a century and the whisky with the young Kanosuke distillery, Komasa Jyozo continues its development by adding gin to its range of spirits and thus perpetuates its future.