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The tasting |
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Clear, transparent. |
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Fresh aromas of citrus, lemon and yuzu mixed with juniper berry accents. |
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All in lightness and freshness on flavors of yuzu and citrus fruits. The finish is both round and supple. |
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The sommelier's advice |
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Serve over ice or slightly chilled. |
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In cocktails, on ice with a little lime, with a very good fresh tonic. |
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The distillery |
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Japanese gin, Etsu, meaning "pleasure," is an ode to finesse, offering a precious version of this drink that originated in the Netherlands in the 17th century. Here, juniper berries give way to a sophisticated blend of herbs and citrus, creating a distinctive character.
Gin Etsu is crafted on the islands of Hokkaido and Honshu, adhering to the purest Japanese traditions. Inspired by an ancestral recipe, it incorporates various ingredients, herbs, spices, and citrus fruits, some of which can only be found in Asia, such as yuzu.
This results in a 100% Japanese exotic fragrance, with the meticulous attention to detail and high standards that the country is known for, honoring the preparation of this time-honored beverage. |
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Etsu Double Yuzu Gin is crafted at the Akita Distillery on Honshu Island, adhering to the purest Japanese traditions. Inspired by an ancestral recipe, it incorporates various ingredients, including traditional Japanese plants such as yuzu, juniper berries, licorice root, angelica, coriander, and matcha. Drawing its fresh and light aromas from the soft water of the Ōu Mountains, this gin is an ode to delicacy. It stands out for its remarkable freshness and subtlety, with fine aromas of citrus, lemon, and yuzu blended with juniper berry nuances. Its light, fresh, and tonic profile opens up gastronomic possibilities that are both inventive and delightful. The round and smooth finish beautifully concludes the experience. |
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Gin made from traditional Japanese plants including Japanese yuzu, juniper berry, licorice root, angelica, coriander and matcha. Maceration for 7 days of the plants. Distillation of the gin without the plants, allowing the oils to infuse. Dilution with fresh water from the Ōu mountains. |
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