Instead of €72.00
Six types of plants 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. archipelago, and the pipatsu, a pepper long islands.
Fruity and 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.
Detailed tasting notes : The production process is the result of adapting European gin production methods to traditional awamori making. Awamori is still produced by simple distillation in an iron still unique to the Okinawa region. After maceration, it is distilled in a column still. An original production method, which could be described as hybrid. In the end, sweet, fruity notes mingle with spices in a gin that subtly hints at the warm, rustic background of traditional awamori. A uniquely exquisite, fine and lively gin.