The key botanical for the March Limited Zine is Spring Turmeric.
Spring turmeric is a perennial herb in the curcuma genus of the ginger family, also known as "kyohuang".
As its name suggests, this plant produces pretty peach-colored flowers in spring, and its flower language is "I am intoxicated by the sight of you"...a flower language that is perfect for sake, isn't it?
Spring turmeric, called wild turmeric, is rich in minerals and essential oil components such as cineole, in contrast to fall turmeric (turmeric), which blooms in fall and is known as a curry spice and nutritional drink.
The spring turmeric used was grown in Sanjo City, Niigata Prefecture. When cut, it has a soft, sweet, gentle aroma with a freshness like that of eucalyptus or cypress.
This time, such spring turmeric is distilled with YASO spirits to create a highly aromatic gin.
You may be surprised to hear, "Turmeric smells like this?" You may be surprised.
