Roku Suntory | Japanese | Craft | Gin | Crisp | Cherry Blossom, Yuzu and Sansho Pepper | Crafted With Six Distinctive Japanese Botanicals | 43 Percent ABV | 70 cl

Product Information

Japanese gin represents the fusion of traditional distillation methods with a deep respect for the local flora, yielding a spirit that is both familiar and strikingly new. It encapsulates the essence of Japan's natural beauty, the precision of its craftsmanship, and the innovative spirit of its people. As it gains popularity, Japanese gin is not just expanding the global gin portfolio but also inviting gin lovers to explore the rich tapestry of flavours that Japan has to offer.

While most Japanese gins are made from rice-, barley- or corn-based neutral grain spirit derived from shochu or whisky production, a new wave of distillers is utilizing everything from sweet potato ( imo, used to make shochu) to sugarcane. “Most Japanese alcohol, other than shochu and sake, isn’t governed by very many laws, including what the base spirit must be,” says Christopher Gomez, beverage director at Shibumi, a Michelin-starred kappo ryori (fine dining) Japanese restaurant in Los Angeles, of the sheer variety within the expanding category.All gin, by definition, must have juniper at its heart. Unlike the thujone in absinthe, the actual level is not specified. Gin’s nebulous definition allows plenty of scope for innovation, allowing the drink to convey its provenance and terroir much more than, say, whisky. This puts gin front and centre of the craft spirit boom, mirroring the growth in locally-made small-scale wines and beers. 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

The notes of green tea and white chocolate dance on your palate along with juniper and citrus to create one of the most interesting flavour profiles imaginable. It even tastes Japanese! Very impressive. Known Botanicals East Gin Dry Hyogo is a Japanese gin that is made with a blend of traditional and Japanese botanicals. Gin to the rescue! Gin is easy to make, the equipment is relatively cheap and it can be sold immediately, providing cash flow to the fledgeling distillery. The Craft of Gin Definitely best served either at room temperature or with a few pieces of ice to allow for full appreciation of the 17 botanicals. Conclusion Keep it simple. This gin is best served over ice, allow it to stand so its aromas begin to shine through. ConclusionIn just five years, Japan’s gin industry has exploded onto the global spirits scene. The Kyoto Distillery, the first in Japan to be solely dedicated to making gin, launched their flagship KI NO BI Kyoto Dry Gin in October 2016. Today, there are over 30 distilleries making gin in Japan, ranging from small-batch producers to industry big boys Suntory and Nikka. The Japanese public shows no sign of growing tired of trying new gins, and the export market continues to expand. Gin History Etsu Japanese Gin is produced on the island of Hokkaido, in the northern part of the country, at the Asahikawa distillery. Charcoal filtering and dilution with water sourced from the Taisetsu Mountains allow for peak purity and a clean taste. Best Served This gin is best served neat and at room temperature. Keep it simple, over ice with no mixer or garnish. So, ditch the tonic water with this beauty and your taste buds will thank you for it. Conclusion Japanese gin is a fascinating and relatively new addition to the world of artisan spirits, embodying the meticulousness and reverence for nature that are hallmarks of Japanese craftsmanship. Its emergence as a premium spirit category reflects Japan's rich botanical heritage and the country's innovative approach to traditional gin-making techniques. The future of Japanese gin looks as promising as its recent past. With a growing number of distilleries entering the market and the established ones continuously innovating, the diversity and complexity of Japanese gin are set to increase. Enthusiasts and newcomers alike can expect a continuing evolution of flavours as distillers push the boundaries of what gin can be.

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. Nothing exists in a vacuum, and Japan’s gin boom is part of a global movement, ignited in 2009 by the launch of Sipsmith in London. Sipsmith was the first new copper distillery in London for 189 years, beginning in a garage in the suburb of Hammersmith. In December 2016, Japanese drinks giant Suntory bought a controlling stake in Sipsmith. More Whisky = More Gin All 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 ServedModern 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.

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 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 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

What To Drink

The gin has a light yellow color and a strong yuzu aroma. The flavor is a combination of yuzu, juniper, and sansho pepper. The yuzu flavor is the most dominant, but the juniper and sansho pepper add a nice balance and complexity. Highball: A highball is a refreshing drink that’s made with gin, sparkling water, and a slice of fruit. To make a highball, combine gin and sparkling water in a glass filled with ice. Garnish with a slice of your favorite fruit. 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