Fukinoto Gin

As snow melts in the mountains of Nagano, fukinoto, the young Japanese butterbur sprout, signals the arrival of spring. Nozawa Onsen Distillery and Mixology Boutique place it at the centre of this seasonal gin. This third collaboration release is bottled at 45% ABV and highlights the locally gathered spring plant. Butterbur buds are a classic spring delicacy in Japanese mountain cooking, prized for their gentle bitterness.

Citrus · Spicy · Herbal

The producer lists juniper, butterbur sprout, coriander seed, cardamom, ginger, lemongrass, lemon and yuzu. The fukinoto is hand-picked in Nozawa Onsen Village by the collaborators before preparation at the distillery. For this release, they raised the macerationMacerationBotanicals soak in alcohol, from a few hours to several days, before distillation to release their aromas.Glossary strength, redesigned the vessel for more even botanical infusionInfusionFruit or plants are steeped in the spirit to release their flavour. Done after distillation, infusion often adds colour too, and the gin can no longer be called London Dry.Glossary and refined the distillation cuts. The aim is a clearer, more vivid aroma of the spring sprout.

The nose is fresh and green, with the distinctive bitter-herbal character of butterbur supported by lemon and yuzu. Coriander and lemongrass add a bright, aromatic edge; ginger and cardamom give the palate a gentle warmth. The finish combines clean citrus with a pleasantly bitter, leafy note. At 45%, the gin keeps enough intensity for a tonic or a simple highballHighballA long drink served in a tall, straight glass with plenty of ice: a spirit topped with soda or tonic. The word also names the glass.Glossary, while its spring botanicals remain easy to pick out.

The producer recommends Fukinoto Gin in a gin and tonic or highball, as well as on the rocks. For the Perfect ServePerfect serveThe way the producer recommends serving the gin (glass, tonic, ratio, garnish) to show it at its best.Glossary, fill a balloon glassCopa glassA large stemmed balloon glass, popularised by the Spanish gin and tonic: it stays cold for longer and gathers the aromas above the drink.Glossary with ice, pour 4 cl of gin, add 10 cl of Fentimans Mediterranean Tonic Water and stir gently. Garnish with a lemon twist. Its citrus notes echo the gin's lemon and yuzu, while a measured tonic lets the butterbur's characteristic bitterness remain in view.