The spirit is made at Kaikyo Distillery by master distiller and blender, Kimio Yonezawa
Dubbed 135°East, the gin is made by using classic London Dry botanicals such as juniper berries, coriander seeds and angelica, as well as five locally sourced ingredients (yuzu, sansho pepper, shiso leaf, sansho pepper, chrysanthemum). Once distilled, it is blended with some of the distillery’s own distilled Junmai saké, thus creating an innovative gin style that Yonezawa calls ‘hydro dry’.
‘I wanted to make a gin with a strong personality that would surprise gin lovers with new taste sensations,’ said Yonezawa. ‘Following extensive research into over 50 different options, I selected five new Japanese botanicals like yuzu and sansho pepper to bring a distinctive Oriental flavour to 135°East.
‘I also decided to add a touch of my Junmai saké to the blend as not only is rice at the heart of Japan’s cuisine and history, but Junmai saké is made from Yamadanishki rice, known as the “king of rice”. Once distilled, it has a typical soft sweetness which gently envelops and complements the Japanese botanicals.’
42% abv, RRP £35/700ml, Marussia Beverages, marussiabeverages.co.uk