Gin jinjin

Name: Gin jinjin
Brand: TAKATA SHUZO
SKU: NISTKT1
Price: 71.00 EUR
Availability: InStock

Ref : NISTKT1

€71.00

Tax Included

€110.94 / L

This is the first artisan gin of Kumamoto, based on the Kuma shochu "Asagiri No Hana". The gin is a distilled liquor made from fermented grains and then infused with juniper berries and other plants to give it a separate aroma.

The artisan gin is a gin made in small and unique. Takata uses the same alcohol as for his shochu with yeast of flower and infuses with local citrus bark (Orange Shiranui, Banpeiyu, late white cedrat, sweet summer cedrat, late cedrat, Haruka and Yuzu) as well as Géranium Rosat.

The notes of citrus and aromatic herbs make it a refreshing spirits to the bright flavor. The first batch of 300 bottles was sold in a week and the Gin won the Golden Award at the 2021 Tokyo Whiskey & Spirits Competition.

He gave a new breath at Kuma Shochu. Lightly filtered to preserve the aroma and flavors, this gin becomes slightly cloudy when drinking with ice cubes or soda. We recommend a pure tasting or ice, or elongated by tonic or ginger soda.

Gold Medal: Kura Master is an annual competition that highlights Japanese alcohols. The jury is composed of French professionals of gastronomy.
Its objective is to value these drinks by associating them with Western cuisine, including French.

Data sheet

Origin: Kumamoto, Japan
Capacity: 700 ml
Weight: 0.644 g net
Packaging: Glass bottle
Ingredients: rice shochu, juniper berries, citrus peel (shiranui oranges, banpeiyu, late white cedrate citron, sweet summer cedrate citron, late cedrate citron, haruka and yuzu), rose geranium (Pelargonium graveolens).
Storage: keep dry at room temperature
Volume of pure alcohol: 47%
Appearance: crystalline
Instructions for use: neat or on the rocks, or with tonic or ginger ale.
Ferments: white koji
Distillation: atmospheric, normal pressure (rich aroma)
Recommendation: EXCESSIVE CONSUMPTION OF ALCOHOL IS DANGEROUS FOR YOUR HEALTH. DRINK WITH MODERATION. CONSUMPTION OF ALCOHOLIC BEVERAGES DURING PREGNANCY, EVEN IN SMALL QUANTITY, CAN HAVE SEVERE CONSEQUENCES FOR THE CHILD’S HEALTH. THE SALE OF ALCOHOL IS FORBIDDEN TO MINORS UNDER AGE 18
Product: Gin

TAKATA SHUZO

Madame TAKATA:

"We've been making shochu for over 100 years and have never stopped challenging ourselves, while preserving traditions and meticulous techniques of Kuma Shochu's distillation methods.

Making it as natural as possible. This is the basis of our shochu production. For rice we use as raw material, we mainly use hinohikari produced in our local Hitoyoshi Kuma district, but we also use low-pesticide rice from plantations using ducks and Yamada-Nishiki rice that we grow ourselves.

In addition to high-quality groundwater, we also use crystal-clear water that gushes from rocks almost 1,000 metres above sea level.

All our shochu are made by hand, in traditional koji rooms, stone warehouses and clay vats that have been used for storage since company was founded. We are able to maintain limited production in which we specialize.

Clay vats are made from the region's stable soil and surrounding nature, as well as wind that blows from the mountains into the warehouse. This has enabled us to cultivate a distinctive shochu that can only be produced here.

In addition, we have preserved traditions and taken on new challenges, such as use of floral yeasts, and have been able to produce a distinctive shochu".