Hello, this is Sugikawa.
Due to the busy New Year’s holiday season, I had to delay the start of writing this diary.
The first limited edition product of 2023 is “Yuzu Kosho Gin”.
Yuzu kosho is a seasoning originating from Kyushu, Japan, made by grinding yuzu and chili pepper, adding salt, and maturing the mixture.
It is said to have spread nationwide in the 2000s atJapan.
It was around November, I believe, when we proposed such a yuzu kosho gin as a limited edition product.
For 2023, we wanted to create not only one key botanical, but also a product that combines multiple botanicals… We were talking about what to make for our first product, when the three of us gathered in front of the distiller.
The base gin, the new THE HERBALIST YASO GIN, was made by increasing the amount of yuzu and adding green chili peppers, which perfectly matches the aroma of YASO.
Yuzu from Wakayama Prefecture and green chili pepper from Chiba Prefecture were used to express the rich aroma of yuzu and the spiciness that gradually spreads through the gin.
Translated with www.DeepL.com/Translator (free version)
Two varieties of green chilies are used.
The hot, pungent hot chili pepper and the tasty, sweet chili pepper, each distilled on its own.
In addition, yuzu is distilled in two different ways to extract the fresh aroma and strong yuzu flavor, respectively.
These four types of distilled spirits are blended in a good-balanced manner with the base gin to create the finished product, Yuzu Kosho Gin.
The result is a gin that goes well not only with hot pot and Oden, but also with dumplings, fried chicken, and other dishes, making it the perfect gin for meals.
Sugikawa recommends a gin soda made snow style, with the rim of the glass quickly dampened and salted.
The addition of the saltiness, which is not included in the gin, makes the yuzu kosho taste much more intense.
The January limited edition is Yuzu Kosho Gin.
It will be on sale from January 15 .
Please look forward to it.
