Gin

Japanese gin: an exceptional spirit between tradition and innovation

Did you know that gin was the first Western spirits produced in Japan? Introduced during the Edo period (1603-1867) by the Dutch commercial enclave of Dejima in Nagasaki Bay, the gin is now an integral part of the world of Japanese spirits, with a clean, subtle and refined identity.

If juniper remains the basic ingredient in gin production, the Japanese distilleries instill their unique know-how by adding typical Japanese botanicals: citrus bark (yuzu, kabosu), shiso, Santho, bamboo, cedar, green tea or local roots and seeds. Result: exceptional aromatic finesse, where each sip is an invitation to travel.

Today, more than 30 distilleries in Japan are producing Handicrafted in small quantities. Each recipe is unique, highlighting one or more plants endemic to Japan, for a delicate balance between tradition and modernity. The Japanese gin seduces by its complexity, purity and ability to distinguish itself from classic Western gins.

How to taste a Japanese gin?

The Japanese gin can be enjoyed in different ways depending on opportunities and preferences. It reveals all its pure richness, fresh or on ice, for a contemplative tasting. For a more refreshing version, it is ideally appreciated in gin tonic with a neutral or subtly floral tonic. Some Japanese gins also agree wonderfully well with a soda ginger, highlighting their spicy or woody notes.