MASAHIRO Okinawa Gin – Recipe 01
The Japanese craft gin Masahiro is the first to come out of the tropical Japanese island of Okinawa. The distillery’s expertise lies in Awamori, Okinawa’s traditional spirit, making gin a new endeavour for the distillery. The botanicals include roselle hibiscus flowers, guava leaves, and Balinese long pepper, but the most interesting addition is goya, the green Okinawan bitter melon. The gin is also distilled in pots stills, as opposed to more traditional columns. At 47% ABV, it’s bursting with floral flavors, tropical fruit, and green notes from the bitter melon.
✔︎ Bronze Medal (World Gin Award, 2020)
✔︎ Silver Medal (Tokyo Whisky & Spirits Competition, 2019)
Nose: Fresh and citrusy, with lemon zest, flowers, juniper, and pleasant underlying sweetness.
Palate: Bright palate with citrus zest, balanced with bitter sweetness, a touch of pepper and minerality. The roselle brings a dryness that rounds up the profile beautifully.
Finish: Smooth and refreshing with a tingling peppery spice with herbal undertones.
Distillery: Masahiro Distillery
Alcohol Content: 47%
Ingredient: Awamori, juniper berries, guava leaves, roselle, long pepper, goya, shekwasha