Yomeishu Cocktails

Here are three great gin classics in an all-Japanese, herbal twist, thanks to the expertise of Yomeishu Seizo's distillery in medicinal plants. And to help you prepare them in the best possible way, we're giving away the accessories !

Kanomori and Kanoshizuku gins with two glasses and a jigger for cocktails

The cocktails

The elegant Dry Martini with Kanomori

Dry Martini with Kanomori Gin

5 cl Kanomori gin

1 cl Vermouth dry

Green olives

- Pour Kanomori, Vermouth and ice cubes into a shaker.

- Shake for 10 seconds

- Serve and garnish with olives

The essential Gin Tonic, with Kanoshizuku

Gin Tonic with Kanoshizuku gin

4 cl Kanoshizuku gin 

8 cl tonic (ideally Fever Premium Tree Indian Tonic Water) 

1 slice lime

- Fill a glass with ice cubes

- Pour in 4 cl Kanoshizuku

- Add 8 cl tonic

- Stir

- Garnish with lime, a sprig of rosemary and, why not, a handful of wild berries !

The classic Negroni with Kanomori

Negroni with Kanomori gin

4 cl de gin Kanoshizuku 

8 cl de tonic (idéalement Fever Premium Tree Indian Tonic Water) 

1 tranche de citron vert

- Remplir un verre de glaçons

- Verser 4 cl de Kanoshizuku

- Ajouter 8 cl de tonic

- Remuer

- Décorer avec du citron vert, une branche de romarin et, pourquoi pas, une poignée de baies sauvages !

Le Negroni classique avec Kanomori

Bottle of Kanoshizuku Japanese gin from Yomeishu, Nagano prefecture

Kanoshizuku : with 40° and eleven botanical elements, this is the accessible version of the range. The delicate nose evokes mountain herbs, with intense medicinal notes. The palate is soft, then asserts itself with spicier notes. The long finish leaves the palate pleasantly perfumed.

Bottle of Kanomori Japanese gin from Yomeishu, Nagano prefecture

Kanomori : the tasting version of the range with 19 botanical elements and 47°5. The nose is rich, with notes of citrus, herbs and spices. Soft on the palate, it gains in intensity with subtle scents of citrus, wild herbs and medicinal plants, literally giving the impression of a walk in the woods.

The 19 botanical elements that make up Kanomori

The 19 botanical elements that make up Kanomori

Yomeishu House

Mountains in the Nagano valley, where the Yomeishu house is located

Located in the mountains of Nagano. Its history dates back to 1602, when it first marketed a medicinal liqueur based on the use of plants, in particular a local shrub called "Kuromoji".

Producing gins is a brand-new challenge, which she has taken up by investing in an Arnold Holstein pot still. The idea is to exploit the full aromatic richness of the kuromoji, where a column still would have produced a less fragrant gin. The botanicals are separated into several batches, one of which is composed entirely of Kuromoji. They are distilled separately, then blended before a final adjustment by dilution with water (and not by adding alcohol), which ensures that all the subtleties of the botanical elements remain intact.