Made with famously pure Fushimi water, the gin uses a rice-spirit base combined with a range of uniquely Japanese flavours – yuzu, sanshō pepper, gyokuro tea, hinoki wood – plus the all-important juniper berries. All this careful blending of flavours leads to a smooth, dry taste with a noticeably Japanese twist.
But how did this archetypally English spirit end up being produced in the most Japanese of cities? For David Croll and Marcin Miller, two Brits who have a long history with Japanese whisky, it was the obvious choice. As a culinary and cultural capital, Kyoto enabled them to work with Japanese master-craftsmen and source the best suppliers for their botanicals. Their hope is that the gins they produce will reflect the Kyoto’s sense of history, relationship with nature and refined culture.