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The tasting |
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Fresh, iodized aromas mingled with juniper, bitter orange, licorice accents and floral, herbal touches. |
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Surprisingly complex, the palate captures the marine aspect, balanced by citrus fruits such as yuzu. The finish is long, supple and long-lasting. |
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The sommelier's advice |
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Serve over ice or slightly chilled. |
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In cocktails, on ice with a little lime, with a very good fresh tonic. |
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The distillery |
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The most famous Japanese gin, Etsu ("pleasure"), is an ode to finesse and a precious edition of this drink, which originated in the Netherlands in the 17th century. Instead of the traditional juniper berry, Etsu features a masterful blend of herbs and citrus, giving it a unique distinction. |
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Distilled on Honshu Island, in Akita Prefecture, using water from the mountains and the Sea of Japan, Etsu Pacific Ocean Water delivers subtle aromas of bark, spices, and roots that are both refined and fresh, with a slight hint of iodine. These are combined with notes of juniper, bitter orange, licorice, as well as floral and vegetal touches. The palate reflects this marine aspect, balanced by citrus flavors like yuzu. The finish is long, smooth, and very persistent. This gin surprises with its complexity and pairs wonderfully with raw or marinated fish. |
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Gin made from carefully selected aromatic plants including juniper berry, bitter orange peel, licorice root, angelica and coriander. Distilled at the Akita distillery on the island of Hokkaido. Diluted with fresh mountain water and water from the Sea of Japan. |
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