Japanese peppermint brings a cool, clean lift to this limited ohoro release. Niseko Distillery makes it in Hokkaido with locally grown Japanese mint, adding the herb to the established ohoro botanical base. Bottled at 47% ABV in a 700 ml format, the gin has enough concentration to carry fresh mint without losing the citrus, roots and dry juniper structure beneath it.

The supporting recipe is detailed and balanced. Juniper, coriander, angelica, orris and licorice form the dry core. Chamomile adds a soft floral bridge, while lemon, orange, yuzu, lime and grapefruit create several levels of citrus, from bright juice to aromatic peel and gentle bitterness. Japanese peppermint does not replace these botanicals; it passes through them with a cooling note that makes each citrus element feel sharper.

The nose begins with fresh mint leaf rather than confectionery peppermint. Yuzu and lime quickly add brightness, followed by orange and grapefruit. On the palate, the 47% strength gives the gin a firm opening, then angelica and orris provide dry texture while chamomile softens the centre. Peppermint returns in the finish with juniper and grapefruit bitterness. The result is vivid and refreshing, but never reduced to a single menthol sensation.

Serve 4 cl with 10 cl of Fever-Tree Indian Tonic Water over large clear ice. Add a narrow grapefruit peel and one small mint sprig. Express the peel lightly above the glass, clap the mint once, and stir only after adding the tonic. A neutral Indian tonic preserves the contrast between Japanese peppermint, mixed citrus and the dry botanical base better than a strongly flavoured mixer.