Roku Gin

Roku Gin shines in minimalist preparations that highlight its delicate, floral character—try it neat, on the rocks, or in a crisp gin and tonic garnished with fresh citrus. Its light, botanical profile makes it ideal for warm-weather sipping and pairs beautifully with Japanese cuisine, especially sushi and grilled seafood.

Nose: Fresh yuzu citrus, green tea, and sakura cherry blossom mingle with juniper and earthy sansho pepper. A subtle hint of sweet rice adds depth.

Palate: Smooth and well-balanced. Crisp juniper leads, followed by layers of yuzu peel, green tea, and cherry blossom. Spicy notes of sansho pepper and ginger emerge mid-palate. The six Japanese botanicals (sakura flower, sakura leaf, yuzu peel, sencha tea, gyokuro tea, and sansho pepper) are distinct yet harmonious.

Finish: Long and warming. Peppery spice lingers alongside soft floral notes and a touch of citrus. The finish is clean with a subtle sweetness reminiscent of rice and a final whisper of juniper.

Roku Gin is crafted using a unique process that combines traditional and modern distillation techniques. What sets it apart is the use of six distinctive Japanese botanicals - sakura flower, sakura leaf, yuzu peel, sencha tea, gyokuro tea, and sansho pepper - each distilled separately in a vacuum still to capture their delicate flavors before being blended with eight traditional gin botanicals.

• Roku Gin incorporates six unique Japanese botanicals, each harvested at its seasonal peak. The sakura flower and leaf are picked in spring, sencha and gyokuro teas in summer, sansho pepper in autumn, and yuzu peel in winter.
• The name "Roku" means "six" in Japanese, not only referring to the six Japanese botanicals used but also to the hexagonal bottle shape with its six embossed sides, each featuring a different botanical design.
• Roku Gin's distillation process involves four distinct types of stills, including a century-old copper pot still from the 1960s, to separately extract and preserve the delicate flavors of each botanical before blending.