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Masahiro Shuzo

Okinawa, Japan

Where the FIRST Okinawa Gin is made. When the first drop of okinawan gin dripped in the distillery, we were in the middle of hot summer felt the island’s seasonal wind .

Masahiro distillery has been on the tropical southern island of Naha in Okinawa Prefecture, Japan since 1883. Their expertise lies in Awamori, Okinawa’s traditional spirit, so it is only natural that Okinawa’s first craft gin be made from an Awamori base. 

The Masahiro craftsman have been making Awamori for over 130 years. Their curiosity, led them to think about Gin, like an Okinawan Champuru (a mix of different things together) spirits. When creating their own Gin recipe, six different types of botanicals were carefully selected, and they pursued the production of gin while making the most of their characteristics.

Hybrid Distillation

Awamori is made from long grain Thai rice which is inoculated with black koji mould, fermented and then distilled. Masahiro Awamori undergoes ‘hybrid distillation’: two Awamori are distilled – one from a horizontal pot still, the other from a vertical pot still – and blended. Using this ‘hybrid distillation’ technique and five, uniquely Okinawan botanicals (+juniper) a truly tropical & terroir- driven gin is born.

6 Types of Botanicals, Unique to the Tropics.

Juniper berry is a common botanical for gin. We believe the most important point when creating Okinawa’s first gin is to perfectly match this juniper berry with the botanical unique to the tropics. We chose the citrus, Shekwasha to support the main flavor of the juniper berry. The compatibility of these two botanicals matched very well, and their synergy had maximized the quality of its flavour. The other four botanicals were also carefully selected which are unique to Okinawa with comfortable tropical flavour.

 

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