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.
- Product Type
- Alc. 47% Vol.
- 70cl bottle
- Masahiro Shuzo
- Pref. of Okinawa