JINJIN GIN
Ref : NISTKT1
€71.00
Tax Included
This is Kumamoto's first artisana gin, based on Kuma's "Asagiri no Hana" shochu. Gin is a distilled liqueur made from fermented grains, then infused with juniper berries and other botanicals to give it a distinct aroma. Artisanal gin is made in small, unique batches.
Takata uses same alcohol as for its flower yeast shochu and infuses it with local citrus peels (shiranui orange, banpeiyu, late white cedrate citron, sweet summer cedrate citron, late cedrate citron, haruka and yuzu) and rose geranium.
Citrus and herbal notes make this a refreshing spirit with a lively flavor. 300 bottles first batch was sold out in a week, and gin wongold prize at the 2021 Tokyo Whisky & Spirits Competition.
It gave a new lease of life to Kuma Shochu. Lightly filtered to preserve aroma and flavor, this gin becomes slightly cloudy when drunk on the rocks or with soda. We recommend drinking it neat or over ice, or with tonic or ginger ale.
NISTKT1
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)
- Recommandation
- 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 SHUZOMadame 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".
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This is Kumamoto's first artisana gin, based on Kuma's "Asagiri no Hana" shochu. Gin is a distilled liqueur made from fermented grains, then infused with juniper berries and other botanicals to give it a distinct aroma. Artisanal gin is made in small, unique batches.
Takata uses same alcohol as for its flower yeast shochu and infuses it with local citrus peels (shiranui orange, banpeiyu, late white cedrate citron, sweet summer cedrate citron, late cedrate citron, haruka and yuzu) and rose geranium.
JINJIN GIN
€71.00
Tax Included
ALCOHOL ABUSE IS DANGEROUS FOR YOUR HEALTH. CONSUME IN MODERATION. CONSUMING ALCOHOLIC BEVERAGES DURING PREGNANCY, EVEN IN SMALL QUANTITIES, CAN HAVE SERIOUS CONSEQUENCES FOR THE HEALTH OF THE CHILD.
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