About
Historic Kagoshima shochu producer (since 1883) that received grain whisky license in 2020. Sister distillery to Kanosuke (malt whisky). Uses stainless steel pot stills with vacuum distillation. Equipment: 6,000L mash tun, 5x 7,000L washbacks, 6,000L wash still (Miyake), 3,000L and 1,600L spirit stills. Produces grain whisky from mixed malted/unmalted barley mash. Having both Kanosuke (malt) and Hioki (grain) side by side enables authentic Japanese blended whisky.
Production Details
The Hioki (Komasa Jyozo) Tale
In the humid embrace of southern Kyushu, where Kagoshima's volcanic soils meet the East China Sea, the Komasa family has been distilling spirits since 1883. For over a century, their focus remained steadfast on shochu, that quintessentially Japanese spirit born from sweet potato and rice. But in 2020, something shifted in the stillhouse air of Hioki.
The decision to embrace grain whisky wasn't born from trend-chasing, but from the deeper Japanese principle of completeness. With their sister distillery Kanosuke already crafting single malt just kilometers away, the Komasa family recognized an opportunity to pursue something rarer in Japan—the art of authentic blended whisky, made entirely under one roof.
The equipment tells this story of evolution. Where traditional shochu production once ruled alone, a 6,000-liter mash tun now stands alongside five towering washbacks, each holding 7,000 liters of fermenting grain. The stills themselves reveal Hioki's unique character: stainless steel vessels that gleam like mirrors, engineered by Miyake with vacuum distillation capabilities that speak to Japanese precision.
Three copper-bright stills form the heart of the operation—a 6,000-liter wash still feeding into two spirit stills of 3,000 and 1,600 liters respectively. This isn't the thunderous drama of Scottish pot stills, but something more refined, more controlled. Here, the marriage of malted and unmalted barley transforms under careful vacuum pressure, a technique that preserves delicate flavors while maintaining the grain whisky's essential character.
The choice of mixed grain mash—malted and unmalted barley dancing together—reflects the Japanese approach to harmony. Nothing excess, nothing lacking. Each element serves the whole, just as Hioki serves its sister distillery across the prefecture.
Standing in this stillhouse, one feels the weight of 140 years of distilling knowledge, now channeled toward a new purpose. The volcanic water that once blessed shochu now nurtures grain whisky. The same hands that mastered one craft now pursue another, guided by monozukuri—that uniquely Japanese devotion to making things properly, completely, beautifully.
In this corner of Kagoshima, where tradition meets innovation, Hioki writes the next chapter of Japanese whisky, one careful distillation at a time.