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JAPANESE GIN

Japan may not be synonymous with gin, but in the last few years it has carved out an impressive niche for itself in the gin market.

The first entrant to label itself as a Japanese gin was actually a UK based company, the Cambridge Distillery. Impressed with the unique botanical range that Japan could draw on, the distillery created an umami gin flavoured with yuzu peel, shiso leaf, sansho pepper and sesame seeds. 

Only a year later, The Kyoto Distillery started production deliberately choosing the city over the capital Tokyo in the belief that Kyoto was the best expression of their taste intentions for the gin Ki No Bi. This gin is made with a rice wine base, the soft underground water of Fushimi and 11 botanicals. As well as the standard juniper, Ki No Bi introduces herbal elements through sansho and kinome, gyokuru tea and a fruity and floral flavour with red shiso and bamboo leaf. 

Another well-known gin that has made it to supermarket shelves from Japan is Roku, made by Beam Suntory. This distillery is based in Osaka and uses six very typically Japanese taste elements in its gin. These include cherry blossom, cherry leaves and Japanese pepper. Tasting notes for Roku draw attention to the 'whisper of fruity sweetness'. 

Despite being a new entrant to the gin industry, Japan has a wonderful range of botanicals to draw on. Japanese gin is certain to grow in popularity with gin lovers of the world.

Japan may not be synonymous with gin, but in the last few years it has carved out an impressive niche for itself in the gin market. The first entrant to label itself as a Japanese gin was... read more »
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JAPANESE GIN

Japan may not be synonymous with gin, but in the last few years it has carved out an impressive niche for itself in the gin market.

The first entrant to label itself as a Japanese gin was actually a UK based company, the Cambridge Distillery. Impressed with the unique botanical range that Japan could draw on, the distillery created an umami gin flavoured with yuzu peel, shiso leaf, sansho pepper and sesame seeds. 

Only a year later, The Kyoto Distillery started production deliberately choosing the city over the capital Tokyo in the belief that Kyoto was the best expression of their taste intentions for the gin Ki No Bi. This gin is made with a rice wine base, the soft underground water of Fushimi and 11 botanicals. As well as the standard juniper, Ki No Bi introduces herbal elements through sansho and kinome, gyokuru tea and a fruity and floral flavour with red shiso and bamboo leaf. 

Another well-known gin that has made it to supermarket shelves from Japan is Roku, made by Beam Suntory. This distillery is based in Osaka and uses six very typically Japanese taste elements in its gin. These include cherry blossom, cherry leaves and Japanese pepper. Tasting notes for Roku draw attention to the 'whisper of fruity sweetness'. 

Despite being a new entrant to the gin industry, Japan has a wonderful range of botanicals to draw on. Japanese gin is certain to grow in popularity with gin lovers of the world.

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Sakurao Gin 70cl
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