At the foot of Mount Asahidake in Hokkaido, Tankyu Distillery makes Yuki no Mado Dry Gin with snowmelt water from the mountain. The name evokes a window onto snow, and the recipe brings a distinctly northern Japanese setting to a dry gin bottled at 45% ABV.

Citrus · Dry · Floral · Herbal

Fourteen botanicals are used, with juniper joined by rice koji, Todomatsu fir, yuzu and lavender among the named ingredients. Juniper gives the familiar resinous starting point; yuzu brings a bright citrus edge, while fir and lavender suggest a cooler, greener and lightly floral direction. Rice koji is a distinctive part of the recipe, linking the gin to Japanese fermentation culture without turning it into a sake-style spirit.

The producer presents the gin as an evocation of Hokkaido in winter. That idea comes through most clearly in the contrast between crisp citrus and the forest-like character of the fir. At 45%, the botanicals have room to remain distinct in a simple long drink, while the dry style keeps the finish away from overt sweetness. A small neat pour also gives the citrus, juniper and floral notes time to open as the spirit warms.

For a long drink, fill a balloon glass with clear ice, pour 5 cl of gin and add 12 cl of Fever-Tree Indian Tonic Water. Add a strip of yuzu peel inside the glass: its fragrant oils connect naturally with the citrus already present in the recipe. Keep the garnish simple and avoid strongly flavoured mixers, so the fir and lavender retain their quieter place beside the juniper.

The named ingredients offer several distinct points of reference, but the gin is most convincing when its citrus and forest notes are allowed to remain separate. A restrained tonic ratio preserves that clarity, and a little time over ice softens the 45% strength without flattening the aroma.