After conquering whisky and regularly shining in the culinary world, Japan has dived headfirst into craft gin. A look back at a strong trend, both in their country of origin and internationally, for these products primarily intended for export.
For while gin is generally associated with England, it has no fixed or obligatory place of origin, and its recipes can vary endlessly, as long as they center around the famous juniper berry. It is opposed, for example, to Tequila, which is produced exclusively in Mexico.
A booming sector
Although Japan’s sake culture is deeply rooted, it doesn’t prevent the development of other spirits – far from it. As for gin, this wonderful adventure began in 2016 when a small Kyoto distillery decided to launch Japan’s first artisanal gin, Ki No Bi Kyoto Dry Gin. This ingenious idea was quickly taken up by Nikka and its Coffey Gin, then Suntory, to name but a few of the market heavyweights. Since then, a number of distilleries have sprung up in and around the old capital.
Specialized bars have also stepped into the breach, flourishing across the country. They honor these revolutionary gins, and also like to shake up traditional tasting codes. So they often prefer to pour the tonic before the gin, as this can act as a flavor enhancer. It then serves the highly perfumed bouquet characteristic of Japanese gins.
A unique aromatic signature
Indeed, the land of the rising sun is blessed with a vast diversity of aromatic plants. They are the ideal basis for the creation of unique and original gins. The main reason? Four distinct seasons and numerous microclimates. On the same territory, we find tropical regions such as Okinawa, others that benefit from the influence of the sea, lands of relief with multiple exposures, climates that are sometimes harsh, combining rigorous winters due to Siberian winds and monsoons from the Pacific Ocean, or typhoons and torrential rains.
As you can see, Japan is a land of contrasts, and not always easy to work with. However, it allows a host of succulent ingredients to flourish. These include sakura (cherry) blossom, yuzu peel (an intense citrus fruit), sansho pepper, sensha and gyokuro green teas…and it’s possible to play with local rice alcohol to make the base for gin. All these elements create a distinctive aromatic signature, combining the traditional gin palette with Asian fragrances.
Discover new flavors with Nikka Coffey Gin
At Ginsiders, we bring you exceptional Japanese gins with remarkable profiles. The second craft gin to be created in Japan, Nikka Coffey Gin is made from a corn distillate and a malted barley distillate in the distillery’s Coffey stills. Add juniper berries and an array of citrus fruits, including yuzu, kabosu and amanatsu, and you have an extremely fragrant spirit. At first, lime meets orange blossom, before giving way to juniper, pink berry and apricot scents. The whole is lively and unctuous, supported at every turn by a delicious aromatic complexity, from pepper and star anise to citrus and freshly grated ginger.
