The limited edition gin for November is a gin made with "Hebesu".
It may not be a familiar citrus in some regions.
Hebesu is a type of citrus fruit native to Hyuga City, Miyazaki Prefecture. It tastes similar to sudachi and kabosu, but has a softer acidity. The hebesu has a larger fruit ball than the sudachi, a gentler aroma than the kabosu, and a thinner skin than the yuzu, and it produces a large amount of juice. Its skin turns from blue to yellow and its aroma changes as it ripens.
This time, we used JAS certified organic hebesu from Nariai Hebesu En in Hyuga City, Miyazaki Prefecture, where the hebesu comes from.
The hebes are peeled when they are starting to turn from blue to slightly yellow and distilled in a basket to give the liquor a soft blue citrus aroma, and the berries are soaked in the first base alcohol before distillation to create a gin with a fresh, juicy taste.
How about a little luxurious dinner time with Hebesu's gin, a perfect accompaniment to a warm hot pot?
