GIN MATSUI HAKUTO PREMIUM CL.70

An excellent artisan gin from one of the fastest growing producers in Japan, the Okinawa Distillery. This one is batch # 2 of a popular expression created with an exciting new recipe, which includes citrus tankan, popular in Okinawa, mint, aromatics, ginger in shell, ginger and lemongrass. A delicious and refreshing expression of this gin. Recipe 02 "has a distinct herbal flavor different from that of" Recipe 01. Gradation 47%

Introduced in the Japanese market in 2017 in very limited quantities, it is produced using only selected Japanese botanical products: cucumber, Japanese elderberry and Japanese pepper. The main ingredient is the Japanese Yuzu fruit. This particular citrus fruit is found only in Japan. In total, no more than 500 bottles of this exceptional gin were produced. Alcohol 47%

From the Kaikyo Distillery in the city of Akashi, 135 East Hyogo Dry Gin is born.135 East is a small batch dry gin distilled using botanicals typical of both Japan and the English tradition of London Dry Gin. The result is a perfectly balanced, complex and harmonious gin that is an expression of the rich Japanese culture. The Gin owes its name to the meridian 135 that crosses the city of Akashi in the prefecture of Hyogo.Alcohol 42%

Yuzu is a citrus fruit grown and loved in Japan. Visually similar to a lemon but with a powerful fragrance, unique herbaceous notes, a slight bitterness and a less sharp sour taste. Gin Yuzu is born from a base of locally grown barley which is distilled in a traditional shōchū spirit. Shōchū is then redistilled with juniper, yuzu, regional citrus fruits and botanicals, respecting the 1500-year tradition of yuzu cultivation and harvesting in Japan. The flavor of yuzu is sour and fragrant, reminiscent of lemon and grapefruit, with hints of mandarin. Gradation 40%

Etsu Yuzu Gin is macerated for seven days using traditional botanicals such as Japanese Yuzu, juniper berries, licorice root, angelica, coriander and matcha. After maceration, only the gin is distilled without the botanicals, which allows the oils to infuse. Only after the distillation process is fresh water from the mountain spring added, which gives this gin its fresh flavor with citrus notes, using natural ingredients, which give this gin a unique and light finish. Gradation 43%

An intriguing Japanese gin from the Masahiro distillery, known for having always produced Awamori (a type of rice-based spirit) but which now explores the glory of juniper. Okinawan distillers used guava leaves, long pepper, rosella (a type of hibiscus), goya (a type of melon) and shekwasha, a green citrus native to Okinawa and Taiwan. Alcohol 47%

With 12 typical local herbs combined with 4 classic gin ingredients. This unique combination of local herbs gives Saigon Baigur an ethereal and throbbing taste, and the same flavor is inspired by the city in which it is distilled, a real Gin that is worth trying. Gradation 43%

Ukiyo Blossom Gin is made from a barley crop that is first distilled into a traditional Japanese shōchū distillate. This shōchū spirit is redistilled in a traditional still with juniper, mandarin and spices before infusing the delicate taste of sakura blossom and yuzu and the fragrant and citrusy taste. The result is a masterfully distilled traditional Japanese Gin. Gradation 40%