This comes from Okinawa's Masahiro Shuzo, which unsurprisingly, is actually an awamori maker, having established itself in 1882 - awamori being the predominant spirit in Okinawa that makes use of koji and Indica rice, having been brought to the island from its historically extensive trading relations with Thailand.

Nonetheless the distillery has branched to produce something more globally well-understood - gin. And as with the name of the game when it comes to gin - it's to infuse local botanicals to create a localised spirit.

Okinawa. (Image Source: Japan Rail Pass)

Here, endemic botanicals such as goya (or bitter melon), guava leaves, roselle, shekwasha (a local citrus) and long pepper are used. That's Recipe 01, with a Recipe 02 that's color-coded in orange out there.

But what's made even more special is that the base spirit here is actually awamori! This might well be the first awamori-based gin, and is also distilled using the distillery's two awamori pot stills - which really sets this apart as being quite unique.

Let's give this a go! 

Masahiro Okinawa Craft Gin Recipe 01 - Review

Tasting Notes

Color: Clear

Aroma: A green pepperiness of sansho peppers struck out first, before taking on a dry-styled sake sort of rice aroma that's a little rustic and husky, with abit of that nuttiness. There's more citrusy notes of finger limes, with a bit of a leafy-ness. The aromas are pretty punchy but quite distinctive and easy to pick out. 

Taste: The roselle stands out first, with more on a mix of black tea and rose water, with more green leafy notes. More on the finger limes, but here it's alittle bit more on unripe yuzu and starfruit. It's quite floral, but also has a forest-y vibe. Really smooth and aromatic, polished and silky.

Finish: Pretty clean and crisp with menthol and peppermint.

My Thoughts

This is very smooth and silky, and incredibly aromatic and while it is quite punchy - it also means you can sip it standalone - it always packed alot of flavor. Lots of sansho peppers and limes on the aromas and then more roselle  and unripe yuzus on the palate. So overall lots of green, citrus and rose notes.

There's really something about it being made with awamori as a base - a sort of glutinous character that comes through - thicker than most gins.

Very enjoyable, I think it would make a great highball.

Kanpai!

@111hotpot