This gin is the result of an adaptation of the European methods of gin production to the traditional production of awamori. Indeed, it's obtained by a simple distillation in a iron still typical from the Okinawa region. After maceration, the distillation is then carried out in a still still. Finally, an original production method, which could be described as hybrid.
Sweet and fruity notes that mingle with spices. A gin that subtly reveals the warm and rustic background of the traditional awamori. A unique gin exquisite, fine and lively.

  • Product Type Gin
  • Alcohol Alc. 47% Vol.
  • Format 70cl bottle
  • Producer Masahiro Shuzo
  • Region Pref. of Okinawa

Masahiro Okinawa Gin

Six types of botanicals are used to produce Masahiro Japanese gin. Tropical-flavored plants such as guava, roselle (guinea hibiscus), Goya, Okinawa cucumber, shekwasa, the most common citrus fruit on the island, and the pipatsu, a long pepper from the archipelagoe.

Fruity and spicy, with tropical accents

まさひろオキナワジン RECIPE 01 まさひろ酒造(沖縄県)
70cl – alc. 47% vol.

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57,00 €

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  • Gin
  • Alc. 47% Vol.
  • 70cl bottle
  • Masahiro Shuzo
  • Pref. of Okinawa
Masahiro Shuzo

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Masahiro Okinawa Gin

Masahiro Okinawa Gin

Six types of botanicals are used to produce Masahiro Japanese gin. Tropical-flavored plants such as guava, roselle (guinea hibiscus), Goya, Okinawa cucumber, shekwasa, the most common citrus fruit on the island, and the pipatsu, a long pepper from the archipelagoe.

Fruity and spicy, with tropical accents

まさひろオキナワジン RECIPE 01 まさひろ酒造(沖縄県)
70cl – alc. 47% vol.