Tsunuki, the birthplace of the Hombo Sake Brewery, which represents Kagoshima Satsuma with 150 years of tradition and history, and located at the southernmost tip of the mainland, is a distillery whose theme is “deep and energetic” and reflects the overall slogan of the Hombo Brewery, “local is global” in a strong way.
1.Outline
Started operation in 2016.
Mars Tsunuki Distillery is located in the southwestern Satsuma Peninsula, surrounded by mountains and considered the origin of the Hombo Brewery.
It is famous as the brewing company with the largest number of alcoholic beverages headquartered in Kyushu.
In order to clearly differentiate itself from the Komagatake distillery, the distillery aims to create a strong, full-bodied sake.
The distillery is particular about the different types of malt, mixing malt with other varieties, changing the density of the wort, crossing the two distilleries, and aging in the aging cellar on Yakushima Island, Japan’s first World Heritage Natural Heritage site.
In fact, there was a plan to expand the Mars Shinshu Distillery (currently the Mars Komagatake Distillery) to strengthen the production system, but the new Tsunuki Distillery was built because of the need for a wide variety of sake.
2.Basic Information
2-1. Owner
Honbo Brewery
2-2. Location
Kaseda-Tsunuki 6594, Minami-Satsuma City, Kagoshima Prefecture 899-3611
6594 Kaseda-Tsunuki, Minami-Satsuma City, Kagoshima Prefecture, Japan
2-3. Access
By car
Approximately 90 minutes from Kagoshima Airport (via the Taniyama IC on the Kyushu Expressway)
Approximately 70 minutes from Kagoshima City, JR Kagoshima Chuo Station, and JR Ibusuki Station.
Approximately 40 minutes from Chiran Peace Museum for Kamikaze Pilots
Approximately 20 minutes from JR Makurazaki Station
JR Makurazaki Station
Kagoshima Kotsu “Tsunuki” stop
Or take a cab from “Kaseda Bus Terminal” (15 min.).
Bus
Kagoshima Kotsu Bus Stop No. 6 (for Makurazaki/Kaseda)
Approximately 90 minutes from Kagoshima Airport bus stop.
From “Kaseda” bus stop Taxi (approx. 10 km)
From “Kamitsunuki” bus stop, walk (approx. 2 km)
By bus from Kagoshima Airport
Approximately 1 bus every 1.5 hours
2-4. Start of operation
2016 (Heisei 24)
2-5. Main Products
This is a limited series of bourbon barrel sherry casks, one bottle of which is released each year.
The number of bottles shipped is 48,200, which is a large number for a limited series, and even today, you can get this bottle for close to the regular price.
If you want to know about Mars Tsunuki Distillery, this bottle is the best one.
None at present.
3.Tours and Visitor Center
Free tours are available.
You can visit without a reservation, but reservations are preferred.
Incidentally, although the tour is free of charge, staff members are available to give tours.
However, it is advisable to inquire in advance because it may not be possible due to crowding or other reasons.
In that case, they ask you to use shopping, so loosen your purse strings.
The Hombo family’s former residence “Houjyo,” which operates as a store and bar adjacent to the distillery, was renovated from the residence where the second president, Tsunekichi Hombo, lived, and has an excellent atmosphere.
You cannot miss the distillery’s exclusive whiskey tasting and original products only available here, so you can’t miss the opportunity to buy a souvenir for yourself.
The distillery’s symbol, the super-aros-pass continuous distillation machine (26 meters high), which was in operation until the 1970s, is housed in the tallest building in the distillery and is a sight to see up close.
Open 9:00-16:00
Closed: 12/30 – 1/3 *Special holidays apply.
Admission free (all tastings are charged)
Store available (Baochang Cafe Bar & Shop)
Tour time Distillery (free tour): approx. 30 min.
Glorious Crown (tasting and store for a fee):15 min.
Parking: Free (22 cars / 2 buses)
3-1. Gourmet Information in the Surrounding Area
On the way from Makurazaki to the distillery, we recommend the Minami-Satsuma Koryu ni Inanamaru product store as a time-efficient stopover point.
If you return to Makurazaki, you will find the famous Makurazaki beef, bonito, and of course Kurobuta pork, and if you are not selective about what you eat, your stomach will not be able to stomach it all.
3-2. Sightseeing Lodging
Car or cab transportation is recommended.
After all, Fukiage beach, one of the three largest sand dunes in Japan, stretching 40 kilometers in length, is somewhat far away, but it takes about 15 minutes by car from the distillery to the seaside park.
If you have time, we promise you will be able to see the breathtaking scenery.
4.Manufacturing specs
The brewing water is spring water from Mt. Kurata, which the locals also use for cooking and other purposes separately from the city water supply.
The water is soft, sweet, and full-bodied, with a high silica content from the Shirasu Plateau, which is unique to Kagoshima.
The brewery makes 1.1 tons per batch, of which 1 ton is crisp, and the rest is mixed with chocolate malt, roasted malt, and other ingredients to differentiate the quality of the brew from the wort stage.
In addition, some malt from Minami-Satsuma is also used.
The saccharification process is also divided into two types: orthodox wort, which is usually considered desirable to obtain a clear, transparent wort, and cloudy wort, which has a heavy, malty character and is used as one of the characteristics.
The No. 3 wort tank is another major feature. The thinly extracted wort is temporarily stored in this tank and reused in the saccharification tank the next day to increase the wort concentration.
The fermentation tanks are stainless steel, which is difficult to control in the high summer temperatures of the southern regions, and was chosen to make it easier to achieve the desired flavor than wooden fermentation tanks.
The neck of the pot still is straight down for both the first and second distillation, which is also designed to produce a strong flavor.
| Production volume | 110,000 liters |
| Brewing water | Spring water from Mt. |
| Amount of water used for brewing |
1.1 tons per batch |
| Malt mill | Small mill made by Kanzel of Germany |
| Saccharification tank | Stainless steel fluroitertan made by Miyake Seisakusho (approx. 6,000 liters) |
| Wort volume | 6000 liters |
| Yeast used |
Distillery yeast, ale yeast |
| Fermentation tanks | 5 stainless steel vats |
| Pot still | First distillation 1 unit of straight onion type made by Miyake Seisakusho, 6,000 liters redistillation One Miyake-made straight type, 3300 liters Heating method is steam percolator |
| Cooling system | Worm tubs (snake-tube coolers) for both initial distillation and redistillation |
| Bottling equipment | None |
| Matured warehouse | Stone barrel cellar (approx. 300 barrels stored) Rack type Others Komagatake distillery, Yakushima aging cellar |
| Others |
One 400-liter hybrid still made by Barison of Italy for gin production One 500-liter small copper pot still |
5.Maturing environment
Even in Tsunuki distillery, which has a temperate climate, the whisky in the stone cellar, where temperatures vary little throughout the year, progresses slowly with an angelus share of 2 to 3% per year.
On the other hand, the climate in the southernmost part of the Kyushu mainland also helps the extraction of barrel ingredients from the rack type whisky to progress quickly.
Therefore, there is a tendency for many aged whiskies to have a strong oak flavor.
The area has a basin-like topography surrounded by mountains, and the winters are much colder than in the Kagoshima area, which greatly affects the aging of whiskey.
Image exhibit: tsunuki distillery official Facebook
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6.Distillery Story
6-1. History
| 1949 (Showa 24) |
Hombo Shuzo obtains a license to manufacture whiskey in Kagoshima. Under the guidance of Kiichiro Iwai, the first whiskey is produced. |
|---|---|
| 1960 (1960) |
Construction of Yamanashi factory completed. Whiskey production license in Kagoshima is transferred to Yamanashi. Began production of whiskey and wine. Kiichiro Iwai is entrusted with the planning of the whisky division and is involved in factory design and production guidance. Sales of “Mars Whiskey” begins. |
| 1969 (1969) |
Kagoshima factory reacquires whisky production license. |
| 1984 (1984) |
Distillation of malt whiskey at the Kagoshima factory is suspended. |
| 1985 (Year 1985) (1985) |
Construction of Mars Shinshu distillery completed. The manufacturing license in Yamanashi was transferred to Nagano, and the distilling facilities were moved there. |
| 1992 1992 (Heisei 4) |
Mars Shinshu distillery was closed (until 2011). |
| 1995 (Heisei 1949) 1995 (Heisei 7) |
Single malt “Maltage Satsuma 12years” and “Maltage Komagatake 10years” were released. |
| 1998 (Heisei 7) 1998 (Heisei 10) |
Single malt “Maltage Satsuma 15years” is put on sale. |
| 2004 (Heisei 10) 2004 (Heisei 16) |
The first single malt “Vintage Satsuma 1984” is put on sale. |
| 2009 (Heisei 16) 2009 (Heisei 21) |
Single malt “The Malt of Kagoshima 1984” is released. |
| 2016 (Heisei 21) 2016 (Heisei 28) |
Construction of Mars Tsunuki Distillery and Mars Yakushima Aging Cellar completed. Blended whiskey “HHAE” and “Tsunuki New Pot – Non-Peated 2016” are released. |
| 2017 (2017) |
Tsunuki New Pot Heavily Peated 2017″ and “Japanese GIN Wa Bijin” were released. |
| 2018 (Year 2018) (Heisei 30) |
Tsunuki New Pot Medium Peated 2018 was released. |
| 2020 (Heisei 30) (2020) |
Tsunuki Single Malt Tsunuki THE FIRST” will be released. |
| In 2021 (2021) |
Single malt Tsunuki “PEATED” was put on sale. |
| In 2022 2022 (the 4th year of the 20th year) |
Single Malt Tsunuki 2022 Edition” and “MARS The Y.A. #01” were put on sale. |
| 2023 (the 4th year of the 20th year of the 20th year of the 20th year of the 20th year) 2023 (the 5th year of the 20th year) |
Single Malt Tsunuki 2023 Edition” and “Single Cask Tsunuki 2017 No.T465 (SHIROYAMA HOTEL Kagoshima 60th Anniversary Selection)” are released. |
| 2024 (2024) |
MARS The Y.A. #03″ (using Mars Shinshu and Mars Tsunuki original sake) is released. |
6-2. Past blenders
Chief Blender Hajime Kuchi
Graduated from the Department of Fermentation and Production, Faculty of Engineering, University of Yamanashi in 1983, and joined Hombo Sake Brewery.
After joining the company, he was involved in wine production at the Yamanashi Winery for 10 years, and for the next 10 years, he was involved in purchasing and selling imported wines, and in sales management and planning for Mars Wine.
In 2004 (Heisei 16), he became the factory manager of Mars Yamanashi Winery.
From 2009 (Heisei 21), he has been engaged in the restart of distillation at Mars Shinshu Distillery and whiskey business as the General Manager of Koshin Production Department.
After being appointed as Director in 2013 (Heisei 25), he became the Strategic Promotion Team Leader and Chief Blender of the Whisky Division.
From 2023, he will be appointed as Managing Director.
7.List of other distilleries
