Collection: Japanese gin

Japanese gin is a relatively recent spirit compared to Japanese whisky or sake, but it is enjoying rapid growth. Although gin is historically a Western product, Japanese distilleries have been able to adapt their know-how, particularly those specializing in whisky, such as Nikka, and shochu producers.

In the 2010s, brands such as Roku, Etsu, Komasa and Sakurao popularized Japanese gin by incorporating unique Japanese botanicals: yuzu, sakura, sansho berries, pepper, Okinawa citrus and even green tea. These ingredients offer delicate, spicy notes, distinct from Western gins.

Today, Japanese gins are prized for their refined aromas, their often artisanal production, and their link with craft spirit culture. Numerous limited editions andcask-aged gins enrich the range, making Japanese gin a must-have for spirits lovers in France and beyond.

Japanese gin is distinguished by its subtle balance between tradition and innovation. Unlike Western gins, it features unique local botanicals such as yuzu, sakura flower, sansho pepper, green tea and Okinawan citrus. These ingredients bring fresh, floral and spicy notes, giving Japanese gin a refined complexity.

Japanese distilleries, often specializing in whisky or shochu, apply artisanal know-how and a precise distillation process, favoring small production runs and limited editions. Brands such as Roku, Nikka Coffey Gin, Etsu and Sakurao have become emblematic of this approach.

The best way to enjoy Japanese gin depends on its botanicals and aromatic profile.

Pure or over ice: To fully appreciate the notes of yuzu, sakura, sansho pepper or green tea, a gin like Roku or Etsu is best enjoyed pure or with a large ice cube.

Japanese Gin Tonic: Pair a Japanese gin with a light tonic so as not to mask its delicate aromas. Add a slice of yuzu, lemon zest or shiso leaf to enhance its flavors.

Refined cocktails:

• Japanese Martini: A gin like Nikka Coffey Gin or Sakurao goes well with dry vermouth and a touch of citrus zest.
• Negroni revisited: Replace classic gin with barrel-aged Japanese gin for woody, umami notes.
• Ukiyo Spritz: Mix Ukiyo gin with sparkling sake and a dash of yuzu for an original touch.

• Sushi and sashimi: A Japanese gin like Roku or Etsu, with its floral and citrus botanicals, is the perfect accompaniment to fresh fish sushi or sashimi. Yuzu and green tea add a light touch that goes well with raw fish.
• Tempura: The crunchy flavors of tempura (fried vegetables or shrimp) are enhanced by the fresh, spicy flavors of Japanese gin. Sakurao gin, for example, with its floral and botanical notes, creates a lovely contrast with the lightness of the fried food.
• Yakitori: For grilled chicken skewers (yakitori), choose a gin like Nikka Coffey Gin. Its richer, spicier flavors will marry well with the umami taste of grilled meat, especially when marinated with soy sauce.
• Soba or udon noodles: A Japanese gin like Komasa Gin, which uses juniper berries and Japanese herbs, can accompany noodle dishes. Add a touch of sansho pepper or yuzu to the gin to enhance the taste of Japanese soups, while adding freshness to the dish.
• Matured cheeses: Some barrel-aged Japanese gins, such as those from the Château Komasa distillery, pair perfectly with mature cheeses like Roquefort or Brie de Meaux, creating a surprising alliance between the fruitiness of the gin and the richness of the cheese.

Maceration: extraction of aromas

Maceration involves infusing solid ingredients (fruits, plants, spices) in an alcoholic liquid to extract aromas, colors and sometimes active ingredients.

• The liquid used can beneutral alcohol, wine or another spirit.
• This process can last from a few hours to several months, depending on the desired aromatic intensity.

Maturation: the evolution of taste over time

Maturation, also known as ageing, refers to the time a spirit spends resting, often in wooden casks (mainly oak), in order to enrich its flavor and complexity.

• Through contact with the wood, the alcohol absorbs tannins and aromatic compounds that give it woody, vanilla or spicy notes.
• Maturation can last from a few months to several decades, depending on the alcohol.