Beni Komaki is the top bottling from Komaki Jozo, a Kagoshima shochu house founded in 1909. It is made from Beni Satsuma, a red-skinned sweet potato prized for its sugar, hand-sorted and trimmed before use, fermented with black koji on Kagoshima rice and distilled at atmospheric pressure. Available in 720 ml and 300 ml.

At 30% it is stronger than the usual 25%, yet drinks smoothly. The nose is sweet and floral, turning toward jasmine as it opens, and the finish carries clean sweet-potato sweetness. The producer suggests it with soda, on the rocks or with hot water.