Region, Subregion, Country:
The Japanese craft gin crafted by Japanese artisans with meticulous attention to detail, using six unique Japanese botanicals and eight traditional gin botanicals. The six Japanese botanicals used are—Sakura flower, Sakura leaf, Sencha tea, Gyokuro tea, Sansho pepper and Yuzu peel.
In 1923, Shinjiro Torii envisioned a whisky filled with the essence of Japanese nature and hand-crafted by artisans through a patient process of enhancing the work of nature. He dreamt of creating subtle, refined, yet complex whisky that would suit the delicate palate of the Japanese and enhance their dining experience. Though initially inspired by traditional Scottish whisky, Torii envisioned a Japanese approach by choosing a terrain and climate completely different from those of Scotland. Torii chose the region of Yamazaki, on the outskirts of Kyoto as the birthplace of Japanese whisky.