Iki Kagura 2023 is a Japanese craft gin associated with Iki Island (Nagasaki Prefecture) and produced under the Iki no Kura name. It is presented as a limited edition and is built on a local spirits base: Iki shochu (honkaku shochu), a distinctive regional style historically tied to barley shochu production on the island.

The concept of the Kagura project is rooted in the use of local resources and the valorization of ingredients that can otherwise be underused or discarded. In this 2023 edition, the botanical profile is documented as a set that combines classic gin structure (juniper) with an unmistakably local set of island-linked ingredients.

The listed botanicals include yuzu, strawberries and asparagus from Iki, together with Japanese pepper (often referenced in Japan as kinome or sansho-related pepper notes). Citrus is reinforced with bitter orange, while honey contributes a rounder sweetness and aromatic lift. The recipe also stands out for unconventional, explicitly mineral and maritime components: sea urchin shells are included for a saline-mineral impression, and mineral crystals linked to a hot spring context are cited as part of the botanical selection.

In tasting terms, the profile is designed to move between fruit (strawberry), bright citrus (yuzu and bitter orange), peppery spice (Japanese pepper) and a subtle earthy-mineral layer suggested by the marine and mineral elements. At 40% ABV, the structure is intended for mixed serves such as a gin and tonic where citrus and aromatic herbs can amplify the gin’s fruit-spice balance, while also remaining suitable for a more contemplative serve over ice when the goal is to explore its layered botanicals.