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

East Gin Dry Hyogo is a Japanese gin that is made with a blend of traditional and Japanese botanicals. ml Nikka Coffey Gin, 75 ml grapefruit juice, and 50 ml yuzu tonic water over ice. Garnish with salted rim and grapefruit slice. Conclusion 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.

The gin is named after the 135th meridian east, which runs through the city of Akashi in Hyogo Prefecture, Japan.

The gin is also flavored with sansho pepper, juniper berries, and other botanicals. The result is a gin that is both refreshing and flavorful.

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 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 ServedBotanicals: Japanese gin typically uses a wider variety of botanicals than traditional gin, including Japanese herbs and spices such as sakura (cherry blossom), hinoki (Japanese cypress), gyokuro (a variety of shade-grown green tea), and sanshō (Japanese pepper). 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 Juniper, orris, hinoki, yuzu, ginger root, lemon, gyokuro tea, red shiso leaves, bamboo leaves, sansho pepper, and kinome A Bit of Trivia Japanese gin is distinguished by its unique use of local botanicals. Yuzu, sansho pepper, sakura (cherry blossom), green tea, and shiso leaf are just a few of the ingredients that give Japanese gin its distinctive character. These botanicals, each with a deep cultural significance and connection to the Japanese terroir, offer a gin experience that is intrinsically tied to the landscape and seasons of Japan.