Gin
Japanese gin: an exceptional spirit between tradition and innovation
Did you know that gin was the first Western spirit produced in Japan? Introduced during the Edo period (1603–1867) through the Dutch trading enclave of Dejima, in Nagasaki Bay, gin is now an integral part of the Japanese spirits world, with its own subtle and refined identity.
While juniper remains the base ingredient in gin production, Japanese distilleries infuse their unique expertise by adding typically Japanese botanicals: citrus peels (yuzu, kabosu), shiso, sansho, bamboo, cedar, green tea, and local roots and seeds. The result: gins of exceptional aromatic finesse, where every sip is an invitation to travel.
Today, more than thirty distilleries in Japan produce craft gins in small quantities. Each recipe is unique, highlighting one or more plants endemic to Japan, achieving a delicate balance between tradition and modernity. Japanese gin captivates with its complexity, purity and ability to stand apart from classic Western gins.
