Produced in Kyoto, this gin is built around a rice spirit base rather than the more typical grain neutral spirit, giving it a softer and more rounded foundation. Its production is distinctive in that botanicals are grouped into categories - such as citrus, tea, herbal, and spice - and distilled separately before blending. This method allows for precise control over balance and clarity of each component. The botanical selection reflects Japanese ingredients, including yuzu, sansho pepper, bamboo, and gyokuro tea, creating a profile that is both structured and highly aromatic. Juniper remains present but is more integrated, allowing the other elements to define the overall character. The result is a layered style that emphasises precision and harmony rather than intensity. It is often served simply with tonic or as a highball, where its delicate balance and aromatic detail can be appreciated without being masked by heavier mixers.
Tasting Notes
Nose:
Delicate and aromatic, with yuzu, green tea, soft juniper, and light floral notes.
Palate:
Smooth and layered, featuring citrus, herbal tones, gentle spice, and a subtle tea-like bitterness.
Finish:
Medium length, clean and refined, with lingering citrus, spice, and a soft, dry elegance.
