Awamori, the traditional rice spirit of Okinawa, gives this gin a centre of gravity that grain-neutral bases never reach: textured, faintly earthy and audibly connected to the island's own drinking culture. Masahiro Distillery, a producer long associated with awamori, uses it as the foundation for a botanical list that is just as local - shekwasha citrus, guava leaves, roselle, goya bitter melon and pipazu long pepper, with juniper holding the gin frame. Bottled at 47% ABV, Recipe 01 has the energy for tonic and the density for more serious cocktails.

The nose is bright, tropical and herbal at once. Shekwasha delivers a sharp green citrus note, juniper draws the dry outline, and guava leaves add a leafy freshness that is difficult to place at first. Roselle contributes a floral tartness while goya supplies a bitter green accent that gives the gin more angles than a straightforwardly fruity recipe would have. Pipazu registers as a warm tingle rather than heat. On the palate the sequence is quick: citrus, then herbs, then pepper and bitter green, with the awamori base carrying body and a subtle savoury depth underneath.

A clean Indian tonic or a dry one handles the 47% without flattening the botanicals; anything sweet will smother the bitter melon and the pepper, which are the most interesting parts. Shekwasha, lime or grapefruit peel are the natural garnishes, and a small herb leaf underlines the island side of the recipe if you want to push it. The close is long, dry and energetic, with citrus zest, roselle, green bitterness and pepper arriving together rather than in turn. Few gins carry a sense of place this openly, and fewer still keep it legible once the mixer is in the glass.