Kunisaki sake brewery completes second herbal gin, "with:"
Minami Shuzo, a sake brewery on Oita's Kunisaki Peninsula, has completed the second craft gin in its "with:" series, infused with the herb choumeisou grown in a Japan Heritage area.
A gin from a Japan Heritage peninsula
Oita Prefecture lies in the east of Kyushu. The city of Kunisaki sits on the Kunisaki Peninsula, which juts out in a round shape into the Seto Inland Sea. The peninsula has been designated a “Japan Heritage” site. Japan Heritage is a scheme in which the Agency for Cultural Affairs certifies stories that convey the history and culture of a region, and the story of the Kunisaki Peninsula is titled “The Land Where Demons Became Buddhas: Kunisaki”. Minami Shuzo, in Aki, Kunisaki, is a sake brewery known for its sake brand “Toppai”. The brewery produces the “with:” series of craft gin, which uses botanicals (aromatic plants) connected with the peninsula’s nature and culture. The second release, “with: Oni to Choumei no Chie” (“with: The Wisdom of Demons and Longevity”), has been completed, and shipments within Oita Prefecture have begun.
The star ingredient: Kakaji choumeisou
The key plant in this gin is the medicinal herb “Kakaji choumeisou”, cultivated in Kakaji, in neighbouring Bungotakada. In Japan it is also known as “murasaki botanboufuu”. Minami Shuzo infused the gin with choumeisou and then distilled it once more. According to the makers, this re-distillation brings out a more pronounced aroma from the choumeisou. The taste has little harshness, and the finish is smooth and easy to drink. The idea of adding choumeisou came from Mayor Sasaki of Bungotakada. On 19 May, a meeting was held to report the completed product to the mayor. It is the first time in four years that Bungotakada and Kunisaki have jointly completed a product, since “Kunisaki Shoyu”, a soy sauce made with razor clams and sea urchin.
How to enjoy it in Europe
At the time of the announcement in June, the only destination reported for shipments was Oita Prefecture, so opportunities to buy it in Europe are likely to be limited. Even so, this effort by a Japanese sake brewery to express a local plant through gin is worth watching for European gin lovers who enjoy the individuality of botanicals. The serving suggested by Minami, the brewery’s executive director, is to mix it with Earl Grey tea. Minami says that, as it is still a new product, they hope drinkers will explore all sorts of ways to enjoy it. If you come across the name “with:” at a specialist shop that stocks Japanese craft gin, it is worth knowing that a gin-and-tea serve exists. You can also enjoy it while thinking of the story of the Japan Heritage site.
Sources
This article was written by The Sake Wire editorial team, summarising the public sources listed above. Images are our own.
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