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/ |
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