Tomita Distillery | Handcrafted Koji & Clay-Pot Fermented Amami Spirits
Located in a quiet corner of Naze on Amami Oshima, time seems to stand still at Tomita Distillery (founded in 1903). While their annual production volume is small, their name is spoken with reverence among authentic shochu fans and global spirits collectors. Their flagship brand "Ryugu" is a masterpiece of handcrafted koji and clay-pot fermentation. Here, we outline the heritage, craft, and aesthetics that define Tomita Distillery.
1. Legacy since the Meiji Era: The Artisanal Pride of Naze
Since the first generation, Tomita Kashichi, established the distillery during the Meiji period, the Tomita family has explored the roots of authentic black sugar spirits. Through four generations, they have maintained the principle of "Quality over Quantity," focusing on small-batch production where they can personally manage every detail.
2. Handcrafted Koji & Clay-Pot Fermentation
Tomita Distillery rejects automated industrialization. They manage koji manually using small wooden trays (koji-buta) to feel the fermentation state with their fingertips. In addition, their fermentation occurs inside century-old clay pots (kame) buried underground, providing natural insulation and complex, mineral-rich depth.
3. Curated Black Sugar & Craft Blends
To preserve their robust profile, they use 88% premium Okinawa black sugar and 12% Indonesian black sugar. This unique blend mimics the historic flavor profile of Amami sugarcane from a century ago, creating unparalleled complexity.
4. Distillery Data
| Company Name | Tomita Distillery Co., Ltd. |
|---|---|
| Representative | Masayuki Tomita (4th Generation Master) |
| Location | 7-8 Naze Irifunecho, Amami, Kagoshima, Japan |
| Established | 1903 |
| Official Website | https://www.kokuto-ryugu.co.jp/ |
Sakelog 編集部
奄美群島の黒糖焼酎について、歴史・製法・商品情報をわかりやすく整理しています。 商品仕様や歴史的な記述は、可能な限り蔵元・公的機関などの公開情報を確認します。味わいの表現や飲み方は編集上の提案であり、蔵元による評価・推奨を示すものではありません。