Kumano Gin
Dry gin made from 19 kinds of botanical ingredients including Nanko-ume, Yuzu, Unshu Mikan, Sudachi, Grape Sansho, Matsuma Wasabi, Ginger and plum wine made by the company from Wakayama prefecture.
Based on the concept of “Craftgin” typical of Wakayama Prefecture, it is made into a drinkable taste strongly flavored with fruits produced in Wakayama Prefecture.
It is a dry style that you can feel the original flavor of botanical, and the characteristic is that the sweet scent of ripe plum and the refreshing scent of citrus spread in your mouth with a long aftertaste.
This is also recommended for beginners.
| Kumano Gin | |||
| Region | Japan | Alc | 53% |
| Style | DryGin | size | 50 cl |
Botanical
Sakaki
evergreen tree of the family Camellia. It is said to be a tree that shows the boundary between the world of God and the world of human beings and has a deep relationship with God.
Juniper Berry
fruit of a conifer that grows in the northern hemisphere. It is essential for making gin.It is said that the first distilled liquor was made from juniper berries by an Italian monk in the 11 century.
Yoshino Cedar
Japanese cedar that grows in Yoshino, Nara Prefecture. It is also used for sake barrels because it is hard to smell and change its color.
Ume
It is a very popular fruit in Japan. It is also an ingredient of umeshu. Umeboshi are also pickled in salt and used for sweet stewed sweets. Ripe plums smell like great flowers.
Yuzu
very fragrant fruit. a versatile seasoning that can also be used as a seasoning. The refreshing scent is also used for sweets.
Citrus Unshu
It is also called Fuyu Mikan and is a citrus fruit that can be harvested in many areas in Japan. It smells very much.
Sitrus Sudachi
any citrus fruit used in cooking. Fruit juice is also used as vinegar for food.
Japanese Pepper
a nut of a tree of the tangerine family. It is also used as a spicy spice, but it is also widely used as a herbal medicine. Japanese sansho pepper is essential to Japanese cooking.
Wasabi
Seasonings with a unique fragrance in Japan. The characteristic of wasabi is that it stimulates the nose. It is used for soba and sushi in Japan.
Ginger
perennial herbs found all over the world. It is widely used in spices, sweets, drinks and herbal medicines.
Citrus Jabara
It is a citrus fruit grown in a small village called Kitayama Village in Wakayama Prefecture. It has a strong sour and bitter taste. There is a legend that says that he will expel evil.
Citrus Sulcate
It is called sanpokan in Japan. It is originally from Yuasa-cho, Wakayama Prefecture, and has no English name. It is characterized by a refreshing scent with less pulp.
Fig
The fruit has been cultivated for more than 6000 years. It may be the world’s oldest cultivar. It is also used for bread, cakes, suits and vinegar. It contains a lot of polyphenols.
Persimmon Leaf
Herb rich in vitamin C. In Japan, it is also used for preserving food such as wrapping sushi. Herb which is also delicious for tea.