Deep Pacific water gives this Hokkaido gin an iodised, mineral line beside its yuzu and bitter orange. Etsu Pacific Ocean Water is bottled at 45% ABV and draws its character from juniper berries, yuzu, bitter orange peel, coriander seeds, liquorice root, angelica root.

The first impression comes from the ingredients named in the recipe: they bring lift on the nose, then more depth and warmth across the palate. Juniper keeps a dry, precise line beneath these details, so the bottle reads as gin rather than a sweet flavoured spirit. As the glass opens, the brighter notes appear first, followed by the more savoury, spicy or rounded elements.

The make-up of the recipe explains its pace. A small chilled measure gives the aroma room to settle, then a measured dilution broadens the scent without flattening it. This makes the gin useful both as a focused aperitif and in a long drink. The finish returns to the drier botanical side, leaving the defining ingredient present rather than exaggerated.

For the Perfect Serve, pour 5 cl over clear ice, add 10 cl of Fever-Tree Indian Tonic Water, then finish with a lemon twist. Keep the garnish measured: it echoes the recipe and lets the tonic bring freshness without moving attention away from the gin. Serve very cold and stir once before drinking.

A closer tasting rewards a little patience. Start with the aroma above the ice, take a small sip, then return once the temperature and dilution have opened the gin. Juniper berries, Yuzu, Bitter Orange Peel, Coriander seeds, Liquorice root, Angelica root create more than a list: their order on the palate gives the bottle its rhythm, from the first lift to the dry, lingering close. Keep the glass uncluttered and the tonic restrained, because the point is to follow that progression rather than cover it.