The Japanese craft gin Masahiro is the first to come out of the tropical Japanese island of Okinawa and the first we've ever tasted made from a rice based spirit (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.
47.0% ABV
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