Komasa Hojicha Tea Gin is one of the more quietly original gins from Komasa Jyozo. Instead of pushing citrus or blossom, it builds its identity around hojicha, the roasted green tea of Japan, and hinoki, the Japanese cypress. The base is rice shochu, supported by juniper and coriander seed, then shaped by roasted tea and wood. At 45% ABV, the gin has enough strength to hold its dry structure, but the aromatic direction is soft, toasted and contemplative rather than sharp.

The nose opens with roasted tea, dry wood and gentle juniper. Hojicha brings notes of toasted leaf, cereal, mild smoke and warm green tea, while hinoki adds a clean, resinous woodiness. Coriander seed gives a small spice lift, and the rice shochu base makes the texture smooth without making the gin sweet. On the palate, the first impression is dry and tea-led. The roasted side grows through the middle of the mouth, then the wood and juniper pull the profile back into a clean gin frame. It is not a dessert-style tea gin; it is more savoury, dry and aromatic.

A simple tonic serve works if the tonic is neutral and not too sweet, but this gin also responds well to soda, controlled dilution and very small garnishes. Grapefruit peel can bring brightness, while a sprig of rosemary echoes the woody herbal side. Avoid strongly perfumed fruit garnishes because they would cover the hojicha. The finish is dry, roasted and slightly woody, with tea tannin and juniper lingering together. Komasa Hojicha Tea Gin is best for drinkers who enjoy texture, tea bitterness and a more restrained Japanese approach to flavour.