Juniper, coriander, yuzu, lemon, Japanese cypress, cherry blossoms, ginger, green tea, and shiso pepper. A Bit of Trivia

Being the first Japanese gin produced in Kyoto, KI NO BI has been instrumental in shaping the path of the entire industry. They also employ a technique of distilling each of the 6 botanical categories separately before blending to create the final product. Best Served The Etsu Japanese Gin bottle is truly a beauty to look at. The ultra-clear, rounded glass bottle is accented by a royal blue stopper and its label features a whimsical image of a geisha seated in a lotus flower admiring a miniature version of the same scene. Will the fabulous artwork increase my enjoyment of the gin inside? The Gin Green bitter orange peel, coriander, angelica root, liquorice, yuzu peel, berries, green tea, and sansho pepper A Bit of TriviaAll of the ingredients used in the production of this limited gin are sourced in and around Hiroshima, giving Sakurao Limited Gin its authentically Japanese taste. Best Served Modern gin developed in England after Genever, a Low Countries medicinal liquor used to treat stomach complaints, gout and gallstones, was introduced in the early 1600s. The gin industry boomed in the early 1700s after King William III loosened regulation. Gin became so widely consumed, especially by the poor, that sales began to exceed beer. Efforts to control the market in the 1730s sparked riots. Reflecting a broader societal emphasis on harmony with nature, many Japanese gin producers emphasise sustainable practices. They often source botanicals locally and aim to reduce waste and energy use in production, aligning with the nation's respect for the environment. Sakura leaf, Sakura flower, sencha tea, gyokuro tea, sansho pepper, yuzu peel, juniper, orange peel, lemon peel, coriander, and cinnamon A Bit of Trivia

Yuzu dominates the taste experience here, although citrus and floral notes shine through as well. Certainly an Oriental experience. Overall, this is a nicely balanced gin with an intriguing smooth and delightful bitter-sweet flavour profile. Known Botanicals Nikka Coffey Gin is much more delicate and refined on the palate than most of the others that I tried. It is a discreet blend of citrus, a hint of apple, and a pinch of sansho pepper providing a welcome nip of spice that is on the slightly bitter side. Known Botanicals ml Nikka Coffey Gin, 75 ml grapefruit juice, and 50 ml yuzu tonic water over ice. Garnish with salted rim and grapefruit slice. ConclusionYuzugin Japanese Gin is a well-made gin that is perfect for people who enjoy the flavor of yuzu. The gin is smooth, flavorful, and versatile. It is a great addition to any home bar. Gin and Japanese gin are both distilled spirits made from grain or malt and flavored with juniper and other botanicals. However, there are some key differences between the two types of gin. Lemon, juniper berry, navel, sweet summer orange, yuzu, bitter orange, hinoki, green tea, aka shiso, ginger, cherry blossom, kuromoji, kinome, oyster shell, wasabi, juniper berry leaf, and ao shiso A Bit of Trivia Gin and tonic: This is the classic way to drink gin, and it’s a great way to showcase the botanical flavors of the gin. To make a gin and tonic, simply combine equal parts gin and tonic water in a glass filled with ice. Garnish with a lime wedge or slice of ginger. The flavor of the gin is still dominated by the yuzu, but the delicate saltiness from the seawater balances it out nicely. The finish is smooth, silky, and well-rounded.

Of course, once you get a feel for the qualities of a specific gin, you can then enjoy them with quality tonic water to enhance the taste by highlighting some of the key botanicals. Conclusion Yuzugin Japanese Gin is a unique and refreshing gin that is made with yuzu, a Japanese citrus fruit.There are several reasons why Japan is naturally gifted when it comes to making gin. Firstly, there’s the foundation. Gin may be a new foray for many of the long-established distilleries in Japan, but it’s often made from a base spirit that the distillery has perfected through generations. The high-quality rice or sweetpotato shochu often produces a gentler gin that has a beautifully soft mouthfeel.

The in-focus Japanese spirit of the last decade has been whisky. Its popularity has far exceeded supply and sparked the opening of several new whisky distilleries. However, the whisky must be aged before it’s bottled – a minimum of three years to qualify as whisky under the new Japanese whisky standards. Kyoya Shuzo Premium Yuzu Gin is a Japanese gin that is made with yuzu, a citrus fruit that is native to Japan. Juniper, orris, hinoki, yuzu, ginger root, lemon, gyokuro tea, red shiso leaves, bamboo leaves, sansho pepper, and kinome A Bit of Trivia This gin is produced in the same “Coffey” still as Nikka’s signature whiskey, imparting a unique character to this Japanese gin. Best Served The gin is distilled with fresh spring water from the mountains and seawater from the Sea of Japan. This creates a gin that has a fresh, yet slightly salty aroma.

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Green tea and cherry blossom combined with a hint of sansho pepper to give this Japanese gin a unique flavour profile. It’s a clean ‘leafy green’ gin with slightly bitter notes and lots of upfront citrus. Known Botanicals You can get a glimpse of the magic that goes into this process from the ground floor, where a few copper vats gleam behind the storefront. You’ll get an idea of the flavour profiles in bottles like the Cacao Éthique, made with a base of sake lees, if you ask the staff to spritz the spirit on a cotton pad for you. But for a proper experience, you should head to the second floor. The blend of botanicals used in Roku Gin, which is produced in Osaka, is meant to be an ode to the four seasons of the year. Also, Roku means “six” in Japanese, named after the 6 unique Japanese botanicals it contains. Best Served Innovation is central to the Japanese gin narrative. Distillers experiment with both the range and the ratio of botanicals, often drawing on Japan’s four distinct seasons for inspiration. This results in limited-edition gins that capture the essence of spring's delicate cherry blossoms or the deep umami flavours of autumn's shiitake mushrooms. The gin is also flavored with sansho pepper, juniper berries, and other botanicals. The result is a gin that is both refreshing and flavorful.