Since I started making sake, I have thankfully had the opportunity to visit Kyushu.
This must also be a connection brought about by the sake.
The first time I visited, I got some great tips for launching the gin, and the second time I had a great time with many people involved in the drink.
It was last year that I visited bar Nezu no Mi in Fukuoka.
I was excited to see the familiar sign with the sns icon.
I was blissfully happy to be able to talk about many things over a gin and tonic, getting eye candy from the numerous bottles of gin in the store.
We were talking about how interesting it would be if we could make a zine together in that context.
We then proceeded with prototyping while sharing images, but the timing of the distillery construction and startup delayed the release significantly. ......
This time, we invited Nezu-no-mi to the distillery to share the work.
To strengthen the juniper berry, we first distilled it once with juniper berries only, then added more juniper berries to the base, and distilled it with spices and other ingredients.
Yuzu, l'Ecouche, Timbre Hall, and pink pepper are then blended with each distilled separately.
The result is a gin with citrus, tropical, spice, and herbal elements on top of the juniper berries that give the bar its name.
We made a conscious effort to have you drink it with a gin and tonic, so please try it with a gin and tonic for your first drink.
In fact, we worked on this zine as a commemorative zine for the 10th anniversary of Nezu-no-mi.
Ten years ago, there were almost no gin distilleries as there are today, and the level of recognition was different from what it is today, and I really respected the fact that they have been operating mainly with gin.
And now that we have started working on ZIN, we have been thinking about what we can do to help.
Look for a limited edition in March.
