Masahiro Okinawa Gin
Masahiro Okinawa Gin

Masahiro Okinawa Gin Reviews with
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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.

Fruity and spicy, with tropical accents

まさひろオキナワジン RECIPE 01 まさひろ酒造(沖縄県)
70cl – alc. 47% vol.

About the distillery : Masahiro Shuzo, located at the southern end of the main island of Okinawa, has been producing traditional Awamoris for 130 years. With a great cook father at Ryukyu Castle, the rights to produce awamori were easily granted by the authorities and so began the story and a reputation that is forged on a style that truly goes on finesse and elegance. This is perfectly illustrated Masahiro Shuzo’s flagship product, Uminchu.

Detailed tasting notes : The elaboration is the result of an adaptation of the European methods of production of gin to the traditional manufacture of awamori. Indeed, the latter is always obtained by a simple distillation in a alembic ironing unique to the Okinawa region. After maceration, distillation is then carried out in a column still. An original production method, which could be called a hybrid. In the end, sweet and fruity notes blend with spices, in a gin that subtly reveals the warm and rustic background of the traditional awamori. A unique gin exquisite, fine and lively.

Masahiro Shuzo (Okinawa)
L2-04 (473)

Data sheet

Product Type
Alc. 47% Vol.
70cl bottle
Masahiro Shuzo
Pref. of Okinawa Reviews with
Bottle of Japanese Gin Masahiro Okinawa Gin 70cl

Masahiro Okinawa Gin Reviews with
Tax Included