Ref NISTKT1

Jinjin gin - 700ml

75,00 €

107,14 € / L

Gold Medal 2021 Tokyo Whyskis & Spirits
Refreshing
Citrus & aromatic notes

This is the first artisanal gin from Kumamoto, based on the Kuma shochu "Asagiri no Hana". Gin is a distilled liqueur made from fermented grains, then infused with juniper berries and other botanicals to give it a distinct aroma.

Jinjin gin - 700ml700ml75,00 €

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Tasting notes

Perfect pairings

We recommend enjoying it neat, on the rocks, or lengthened with tonic water or ginger ale.

Tasting notes

Colour: crystalline; Notes of citrus and aromatic herbs make it a refreshing spirit with a vibrant flavour.

Description

Artisan gin is a small-batch, one-of-a-kind gin. Takata uses the same alcohol as for its flower yeast shochu and infuses it with local citrus peels (shiranui orange, banpeiyu, late white citron, sweet summer citron, late citron, haruka and yuzu) as well as rose geranium. The first batch of 300 bottles sold out in one week, and the gin won the gold award at the 2021 Tokyo Whisky & Spirits Competition. It gave new life to Kuma Shochu. Lightly filtered to preserve its aroma and flavours, this gin becomes slightly cloudy when drunk with ice or soda.

Characteristics

Packaging: Glass bottle
Storage: at room temperature
Weight: 0.644 g Net
Recommendation: ALCOHOL ABUSE IS DANGEROUS FOR YOUR HEALTH. DRINK RESPONSIBLY. DRINKING ALCOHOL DURING PREGNANCY, EVEN IN SMALL AMOUNTS, CAN HAVE SERIOUS CONSEQUENCES FOR THE HEALTH OF THE CHILD. THE SALE OF ALCOHOL TO PERSONS UNDER 18 YEARS OF AGE IS PROHIBITED
Volume: 700 ml
Product: Gin

Production notes

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

Ingredients & nutritional values

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

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."