Produced in the Coffey column alembic imported from Scotland to Japan in 1963 by the Miyagikyo distillery, the first Nikka Gin is rich in citrus and juniper berries. Clear and transparent to the eye, it evokes intense and fragrant notes of apple juice, lime and orange flowers, with hints of coconut milk and apricot.Alcohol 47%

Distilled in Hokkaido, the most northerly of the four main islands of the archipelago of the Rising Sun, it is produced according to a secret recipe that involves the use of numerous oriental botanical herbs such as berries, peppers, teas and fresh citrus fruits from the Japanese islands. But the real element characterizing this distillate is the presence of yuzu, citrus born in China, but then intensively cultivated in Japan, which with its intense aroma makes it a particularly floral gin.Gradation 43%

The first gin of the legendary Japanese Suntory - Roku Gin, is made using a selection of botanical products, including six Japanese botanists who provide a tour of the four seasons. These include sakura leaf and sakura blossom for spring, sencha tea and gyokuro tea for summer, sansho pepper for autumn and yuzu peel for the winter. Among other things, traditional botanical gins include juniper, orange peel, lemon peel, coriander and cinnamon. Gradation 43%