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The Midorinoshima team
The Japanese come into force on the gin market with very original products and exceptional quality. Discover our selection of Japanese gins.
<p style="text-align: justify;">Kanoshizuku is the entry-level gin of Yomeshu Seizo. A relatively dry gin that allows you to fully appreciate the refreshing and light aromas of the Kuromoji plant, which has been Yomeshu's speciality for over four centuries..<br /><br /><strong>To discover the Kuromoji, speciality of Yomeshu Seizo</strong><br /><br /><span style="color: #9b9b9b;">香の雫 養命酒製造（長野県）</span><br /><span style="color: #9b9b9b;">70cl - alc. 40.5% vol.</span></p>
<p style="text-align: justify;">For this top-of-the-range cuvee, Yomeishu uses no less than 19 botanicals in four separate batches, one of which contains only Kuromoji. A very smooth gin with an intense taste and a long finish.<br /><br /><strong>Yomeishu Seizo's premium gin</strong><br /><br /><span style="color: #9b9b9b;">香の森 養命酒製造（長野県）</span><br /><span style="color: #9b9b9b;">70cl - alc. 47.5% vol.</span></p>
<p style="text-align: justify;">For the preparation of Yuzu Gin, two vintage cuvées of Beni Satsuma sweet potato shochu based are used. A great originality of Kyoya is coming from the fact that these shochus are fermented in traditional terracotta jars before distillation.<br /><br /><strong>Pure Japanese essences</strong><br /><br /><span style="color: #9b9b9b;">油 津 吟 京 屋 酒 造 (宮 崎 県)</span><br /><span style="color: #9b9b9b;">70cl -alc. 47% vol.</span></p>
<p style="text-align: justify;">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.<br /><br /><strong>Fruity and spicy, with tropical accents</strong><br /><br /><span style="color: #9b9b9b;">まさひろオキナワジン RECIPE 01 まさひろ酒造（沖縄県）</span><br /><span style="color: #9b9b9b;">70cl – alc. 47% vol.</span></p>
<p style="text-align: justify;">A gin composed of 9 botanical elements including cherry blossoms. The plants are gently infused to extract the finest aromas, then distilled into small batches. The nose is bright, on citrus fruits, juniper berries. The mouth is fresh on ginger and spices. The finish is long, suave, with notes of orange zest. <br /><br /><strong>Fine and suave</strong><br />50% - alc. 47% vol. </p>
<p style="text-align: justify;">A very original gin, produced on a base of shochu, Hojicha tea and coriander. Each ingredient is infused independently of the others. The nose is complex, with notes of roasted coffee, chocolate and citrus. The mouth is frank, on green tea, spices. It is iodized and the finish is long, on violet and spices. <br /><br /><strong>Complex and powerful</strong><br /><span style="color: #4a4a4a;">50% - alc. 40% vol. </span></p>
<p style="text-align: justify;">Produced on a shochu base, Sakurajima Komikan and cypress bark are added to juniper berries. Each ingredient is infused independently of the others. The nose is fruity on tangerine, violet, cereal. It is fresh in mouth, we find citrus fruits. The finish is long, on citrus notes and spices.<br /><br /><strong>Beautiful citrus notes</strong><br />50% - alc. 40% vol. </p>
<p style="text-align: justify;">A Japanese gin from the Kaikyo Distillery, which combines juniper berries with Japanese botanical elements: yuzu, shizo, Sansho pepper. A floral, silky and balanced gin, between citrus and bitterness. The finish is peppery and spicy.<br /><br /><strong>Perfect balance between complexity and harmony</strong><br /><br /><span style="color: #9b9b9b;">東 経 135 度 線 明石 酒類 醸 造 海峡 蒸 溜 所 （兵 庫 県）</span><br /><span style="color: #9b9b9b;">70cl alc. 42% vol.</span></p>
<p style="text-align: justify;">Produced in a traditional distillery located in Kyoto from local ingredients. KI NO BI which means "the beauty of the seasons" is a rice distillate to which local botanicals have been added, including Yuzu, sansho pepper and Uji gyokuro tea. <br /><br /><strong>This Japanese gin is blended with famous Fushimi water before being bottled at 45.7 degrees.</strong> <br /><br /><span style="color: #9b9b9b;">70cl. - alc. 45.7% vol.</span></p>
<p style="text-align: justify;">Produced in a traditional distillery located in Kyoto from local ingredients. KI NO BI which means "the beauty of the seasons" is a rice distillate to which local botanicals have been added, including Yuzu, sansho pepper and Uji gyokuro tea. <br /><br /><strong>This Japanese gin is blended with famous Fushimi water before being bottled at 45.7 degrees.</strong> <br /><br /><span style="color: #9b9b9b;">70cl. - alc. 45.7% vol.</span></p>
<p style="text-align: justify;">Made from corn and malted barley distillate in the Miyagikyo distillery coffey stills. This is the first gin produced by Nikka. In its composition, juniper berries, a large number of citrus fruits (yuzu, kabosu, amanatsu, shikuwasa). <br /><br /><span style="color: #9b9b9b;">70cl - alc. 40% vol.</span></p>
<p style="text-align: justify;">Distillated in Coffey still, this vodka is made from a combination of corn and malted barley distillate. It was charcoal filtered before bottling in order to preserve a maximum of creaminess and balance. <br /><br /><span style="color: #9b9b9b;">70cl - alc. 40% vol.</span></p>
<p style="text-align: justify;">First gin made by Suntory, Roku Gin was infused with a selection of plants, representing the four seasons: sakura leaves, and sakura blossom for spring, sencha tea and gyokuro tea for summer, pepper sansho for autumn and yuzu peel for winter.<br /><br /><span style="color: #9b9b9b;">70cl - alc. 43% vol.</span></p>
