Nice to meet you. My name is Yamada, and I am in charge of this diary.
Spring is gradually approaching, but the cold weather is still continuing.
How are you all doing?
In March, when the cold weather is still continuing, we have prepared botanicals that will warm your body and give you a sense of the mildness of spring.
The key botanical for March is “spring turmeric.
It is a perennial herb belonging to the curcuma genus of the ginger family and is also known as “Kyououou”.
In spring, it produces pretty peach-colored flowers. This time, we used its root for “GIN”.
Many people think of turmeric as curry.
In fact, I had a strong image of curry and imagined something spicy.
But actually, the one that is well recognized as a curry spice and nutritional drink is “autumn turmeric (turmeric),” which flowers in autumn, while spring turmeric is called wild turmeric, which is rich in minerals and essential oil components and has a fresh aroma when cut.
…I will write more about it later, but I was surprised that the aroma was different from what I had imagined at the preparation stage.
The spring turmeric used in this project is half produced by Mr. Kazuichi Yamazaki’s son, Mr. Seiichi Yamazaki, and half by “Godo Kaisha Kazuichi” run by Mr. Kazuichi’s apprentice.
I have never been to a turmeric field, so I would like to visit one someday to see how it is actually grown and hear about it.
I received my spring turmeric in late November.
I had thought that spring turmeric was grown in the spring. However, it is called spring turmeric because it flowers in spring.
…I really don’t know a lot of things, so I’m learning all the time.
When I received them, I cleaned off the soil, cut them with a knife, and preserved them.
The cut spring turmeric was bright yellow and very beautiful. I was also surprised by its aroma.
I had imagined that it would have a unique aroma, or a spicy aroma like curry, but I was surprised to find that it had a familiar aroma, more like that of ginger.
Just cutting it made my body feel warm and fuzzy.
Finally, in late January, the distillation of spring turmeric alone began.
We distilled turmeric by itself, cut out only the best parts, and blended them later to bring out the best of spring turmeric.
We put so much spring turmeric in one distillation, I didn’t realize how much we put in! I was surprised here as well. There is a lot of spring turmeric.
Set the distiller and start distillation.
After a few hours, the liquid flows out little by little. (The process up to this point is really long ・・・・・・) Taste it thoroughly and replace it.
At this time, it seemed as if the area was beginning to smell a little like spring turmeric.
So, ladies and gentlemen…what do you think distilled spring turmeric tastes like?
I was imagining something ginger-like from the aroma. However, I was surprised to find that this was not what I expected.
It had a slightly nostalgic flavor, like custard cream, as if it were a pastry made with lots of eggs.
It is a soothing flavor, like an old-fashioned baked good.
There is a gingery rootiness and a bit of earthiness, but the custard is strong.
I was really surprised by this.
It will probably be the most memorable part of this distillation.
When the taste of ginger gradually becomes stronger and the taste of alcohol becomes stronger, it is time to switch.
Another point of ingenuity is that the distillate not used for blending is used many times, deepening the flavor each time it is distilled, and I enjoy the ever-changing distillation process.
The distillation is finished and the cleanup begins.
The room was filled with the aroma of spring turmeric, and when we opened the mouth of the distillation machine, the aroma of spring turmeric filled the room along with the steam.
The aroma alone gave me a warming sensation.
The distillate also turned yellow and had a very beautiful color.
This distillation was repeated and blended to produce the Limited Edition 03 Spring Turmeric.
The product will go on sale on Tuesday, March 15.
We hope you will feel the warm freshness of spring turmeric and wait for warm spring with this gin.
This is the end of this DIARY.
I know it was long and difficult to read, but thank you for reading this far.
I am not sure who will write the next diary, but I hope you are looking forward to it.
See you again sometime.
