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 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

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. 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 name Sakurao comes from the Japanese word for cherry blossom. Sakurao distillery has been producing gin for over 100 years in Hiroshima. Best Served 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 gin is named after the 135th meridian east, which runs through the city of Akashi in Hyogo Prefecture, Japan.

Gin History

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. 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. Enjoy with ice and tonic water to discover the wide breadth of citrus and spicy notes. Delicious! Conclusion

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 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.Green bitter orange peel, coriander, angelica root, liquorice, yuzu peel, berries, green tea, and sansho pepper A Bit of Trivia Overall, 135 East Gin Dry Hyogo is a well-made and enjoyable gin. It is a great choice for gin lovers who are looking for a unique and flavorful gin. Currently, the distillery offers two types of speciality gin: the Classic Tokyo Hachio Gin and the Elderflower Tokyo Hachio Gin. The former is a zesty, citrusy spirit with floral notes of chamomile and elderflower. The latter, however, has more pronounced notes of elderflower and a lower alcohol content of 40 percent, making it easier to drink for the uninitiated. 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

The teas used in the production of Ki No Tea come from the Uji region, which is located just south of Kyoto, Japan. Best Served Coming from Hiroshima, Sakurao Original Gin infuses 9 botanicals to create a wonderfully complex flavour profile that is quite delightful. Traditional botanicals combine with local ingredients from Hiroshima to produce a standard, yet slightly citrusy gin. Known BotanicalsThe 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. 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

The process of making Japanese gin is a blend of time-honoured traditions and cutting-edge technology. The precise distillation techniques honed over generations in whisky production are now applied to gin, ensuring each batch is as flawless as the last. The selection of botanicals is often a closely guarded secret, with each distillery having its own proprietary blend that delivers a complex, harmonious flavour profile. Gin, a spirit traditionally associated with England and the Netherlands, has found a new and unexpected home in Japan. The country's gin production surged in popularity after Japanese whiskies gained global acclaim. Distillers, already adept at producing high-quality whisky, turned their attention to gin, applying their precision and dedication to this botanical spirit. 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.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. The fluidity has allowed Japanese gin makers to push the boundaries, foraging local ingredients to amplify the Japanese-ness of their output.