History,
Japanese gin produced by Matsui Whisky in Tottori, Japan 9 locally sourced botanicals include Nashi (Japanese pear), cherry blossom, yuzu, Gyokuro green tea, sansho peppercorn, coriander seed, orange peel, black pepper, and juniper Botanicals are macerated in neutral spirit before being distilled in a Portuguese alembic pot still Proofed with the soft groundwater of Tottori Prefecture’s Mount Daisen
Tasting Notes,
Wet pine bough, cherry blossom, and candied lemon peel on the nose lead to a structured mid-palate of pink and sansho peppercorns softened by underripe pear flesh, cedar, and well-integrated juniper
Japanese gin produced by Matsui Whisky in Tottori, Japan 9 locally sourced botanicals include Nashi (Japanese pear), cherry blossom, yuzu, Gyokuro green tea, sansho peppercorn, coriander seed, orange peel, black pepper, and juniper Botanicals are macerated in neutral spirit before being distilled in a Portuguese alembic pot still Proofed with the soft groundwater of Tottori Prefecture’s Mount Daisen
Tasting Notes,
Wet pine bough, cherry blossom, and candied lemon peel on the nose lead to a structured mid-palate of pink and sansho peppercorns softened by underripe pear flesh, cedar, and well-integrated juniper
Overall Rating
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