OKINAWA'S FIRST CRAFT GIN

The Japanese craft gin Masahiro is the first to come out of the tropical Japanese island of Okinawa. The distillery’s expertise lies in Awamori, Okinawa’s traditional spirit, making gin a new endeavour for the distillery. The botanicals include roselle hibiscus flowers, guava leaves, and Balinese long pepper, but the most interesting addition is goya, the green Okinawan bitter melon. The gin is also distilled in pots stills, as opposed to more traditional columns. At 47% ABV, it’s bursting with floral flavors, tropical fruit, and green notes from the bitter melon.

Masahiro Okinawa Gin Recipe 02” uses a large amount of Okinawa’s local citrus variety Tankan as its main gin spice, combined with southern-style mint, cloves, moon peach, ginger, and lemongrass to create a craft gin with a refreshing taste and aroma. “Recipe 2” has a distinct herbal flavor different from that of “Recipe 01.” Making a Gin Tonic or Gin Rickey to best enjoy its aromatic and refreshing taste.

Masahiro Okinawa Gin Recipe 03 celebrates Okinawa’s local botanicals and unique distillation methods.

With Okinawan green tea as the main botanical, you can feel the green tea and the subtle citrus flavor of shekwasha. This craft gin Infused with balanced aromas and create a distinctive and refreshing finish. A true showcase of Japanese craftsmanship

The botanical aroma is not too assertive and blends well with the base. There's a slight astringency of green tea and shekwasha after the mellow sweetness, and a faint aftertaste of green tea on the finish. Limited production of 6,000 bottles in 2024.