MASAHIRO Okinawa Craft Gin – Recipe 01
The Masahiro gin 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. 70cl / 47%
Description
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.
✔︎ Silver Medal (Tokyo Whisky & Spirits Competition, 2019)
Alcohol: 47%
Volume: 700ml
沖縄まさひろオキナワジン レシピ01 700ml
沖縄まさひろ酒造より、沖縄ならでは初ののジャパニーズクラフトジン。ジンの風味のもととなるジュニパーベリー。その主役を引き立てるシークヮーサーと南国を感じさせる特徴あるボタニカル。泡盛の蔵元ならではの、単式蒸留機×2機使いによる独自の“ハイブリッド製法” が特徴。独特な６種類のボタニカル（香味植物）を使用し、この風味とうまく融合する南国ならではの素材の選定が味の重要なポイントとなりました。
原料：泡盛、シークヮーサー、ゴーヤー（苦瓜）、グァバ（蕃石榴の葉）、ローゼル（ハイビスカス）、ピィパーズ（ヒハツモドキ）、ジュニパーベリー（西洋杜松）
✔︎ 東京ウイスキー&スピリッツコンペティション2019・銀賞
