Etsu The Original is distilled at Asahikawa Distillery on Hokkaido, the northernmost of Japan's main islands. Its name means pleasure in Japanese, and the recipe is shaped by two clear regional signatures: yuzu and the pure water drawn from the Taisetsu mountains. The botanicals macerate for 22 hours before distillation, giving the citrus, roots and seeds time to build a rounded aromatic base. The gin is bottled at 43% ABV in a 70 cl format.

The recipe combines juniper berries, coriander seed, liquorice root, angelica root, Japanese yuzu and bitter orange peel. Yuzu provides the first aromatic lift, bright and finely zesty, while bitter orange gives the citrus a firmer body. Coriander adds a fresh, lightly minty sweetness. Beneath them, juniper brings a peppery botanical frame, angelica contributes warmth and a measured bitterness, and liquorice softens the transitions with woody, faintly aniseed notes.

The nose is floral and subtly vegetal, led by fresh yuzu zest and a delicate impression of citrus blossom. On the palate, the gin remains lively but not sharp: yuzu and orange move across a round texture, followed by the mild pepper of juniper and coriander. Liquorice gives the centre a smooth curve without making it sugary, while angelica tightens the finish. The final impression is silky and persistent, with floral nuances returning after the citrus has faded.

A neutral premium tonic keeps the balance intact and lets the Japanese citrus remain precise. Build the drink over clear ice, use a measured amount of tonic and finish with a narrow strip of yuzu or bitter orange peel. The garnish should release aroma rather than juice, preserving the gin's clean structure. Etsu The Original also works in a dry Martini, where its rounded texture and citrus-led nose bring brightness without requiring an elaborate garnish.