Ref NISTKT2

Jinjin KUMAMOTO gin - 700ml

75,00 €

107,14 € / L

Fresh
Beloved by women in Kumamoto
Delicious flavours

Gin is a distilled spirit made from fermented grains, then infused with juniper berries and other botanicals to give it a distinct aroma

Jinjin KUMAMOTO gin - 700ml700ml75,00 €

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Tasting notes

Perfect pairings

It is delicious neat or on the rocks, but it is recommended to enjoy it with a tonic.

Tasting notes

Colour: crystalline; The citrus and aromatic herb notes make it a refreshing spirit with a lively flavour.

Description

Artisan gin is a small-batch, one-of-a-kind gin. For this gin, Takata uses the same alcohol as for its flower yeast shochu and infuses it with late white citron citrus peels, as well as rose geranium, ginger and peach. The spiciness of the ginger and the subtle sweetness and aroma of yellow peach make it one of the most popular spirits among women in Kumamoto.

Characteristics

Packaging: Glass bottle
Storage: at room temperature
Weight: 644 g net
Recommendation: ALCOHOL ABUSE IS DANGEROUS FOR YOUR HEALTH. DRINK RESPONSIBLY. DRINKING ALCOHOLIC BEVERAGES DURING PREGNANCY, EVEN IN SMALL AMOUNTS, CAN HAVE SERIOUS CONSEQUENCES FOR THE CHILD'S HEALTH. THE SALE OF ALCOHOL TO PERSONS UNDER 18 YEARS OF AGE IS PROHIBITED
Volume: 700 ml
Product: Gin

Production notes

Pure alcohol volume: 47%
Ferments used: white koji
Distillation: atmospheric, normal pressure (rich aroma)

Ingredients & nutritional values

Ingredients: rice shochu, juniper berries, citrus peels (shiranui oranges, banpeiyu, late white citron, sweet summer citron, late citron, haruka and yuzu), rose geranium (Pelargonium graveolens), ginger, peach

Origin

Origin: Kumamoto, Japan
Producer: TAKATA SHUZO

Takata Shuzojo

Madame TAKATA:

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

Making it as natural as possible. That is the foundation of our shochu production. For the rice used as raw material, we mainly use hinohikari grown in our local Hitoyoshi Kuma district, but we also use low-pesticide rice from duck-farming plantations and Yamada-Nishiki rice that we grow ourselves.

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

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

The clay vats are made using the stable soil of the region and the surrounding nature, as well as the wind that blows from the mountains into the warehouse. This has allowed us to cultivate a distinctive shochu that can only be produced here.

Furthermore, we have preserved traditions and embraced new challenges, such as the use of floral yeasts, and have been able to produce a distinctive shochu."