Roasted tea and cypress wood set the direction here, not citrus or blossom. Komasa Jyozo builds this gin on hojicha, the roasted green tea of Japan, and hinoki, the Japanese cypress, laid over a rice shochu base with juniper and coriander seed for the gin frame. At 45% ABV there is enough strength to hold the dry structure firmly, but the aromatic intent is soft, toasted and contemplative rather than sharp.

The nose opens on roasted leaf, dry wood and gentle juniper. Hojicha carries toast, cereal, mild smoke and warm green tea; hinoki answers with a clean resinous woodiness that sits just behind it. Coriander seed lifts a little spice out of the mix, and the shochu base smooths the texture without adding sweetness. On the palate the first impression is dry and tea-led, the roasted character grows through the middle of the mouth, then wood and juniper pull everything back into a recognisable gin shape. This is a savoury reading of tea, not a dessert one.

A tonic serve works when the tonic is neutral and restrained, but the gin arguably does better with soda, careful dilution and a very small garnish. A sprig of rosemary echoes the woody herbal side, and a narrow strip of citrus peel can bring a little brightness if the drink feels too closed. Heavily perfumed fruit garnishes are the thing to avoid, since they sit straight on top of the hojicha and cancel it. Temperature helps as well: served properly cold, the roasted notes tighten and the wood becomes more precise. The finish is dry, roasted and faintly woody, with tea tannin and juniper holding together to the end. For drinkers who value texture, bitterness and a restrained Japanese approach to flavour, it is one of the more rewarding bottles in the range.