THE HERBALIST YASO GIN YUZU

Yuzu is distilled in three parts for THE HERBALIST YASO GIN YUZU, introduced to Echigo Yakuso's regular range in 2025.

Citrus · Spicy · Herbal

The nose and palate are led by fragrant yuzu peelYuzuA Japanese citrus with an intense scent between mandarin, grapefruit and lemon, and very little juice.Glossary and its pleasant bitterness. Juniper adds a resinousResinousAn aroma reminiscent of pine or fir resin. It is juniper's signature, due to compounds such as pinene.Glossary, unmistakable gin note, while coriander seed and cinnamon leaf connect the citrus to warmer spice. Shiso and cedar leaf bring a green herbal quality; sansho adds a peppery lift, and green tea contributes a quieter vegetal accent. The result is citrus-forward but not one-dimensional: peel bitterness, juniper and herbs keep the fruit lively and give it a dry outline.

YUZU reflects the broader production approach of THE HERBALIST YASO. Echigo Yakuso uses alcohol produced as a by-product of fermenting wild plants for its enzyme products as the base for spirits, then distils it again with additional botanicals. The nine recipe botanicals then build the flavour around yuzu, juniper and Japanese herbs and spices.

The producer recommends a gin and tonic, where yuzu peel and juniper become especially clear, and also suggests soda for a lighter drink that can accompany food. 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 clear glass with ice, pour 5 cl of gin and 10 cl of Alchemy & Tonic Yuzu & Lemongrass Tonic Water, stir gently once and add a fresh yuzu peel twist rather than several competing garnishes. A small amount of dilutionDilutionThe water added by melting ice. In the right amount it opens the aromas and softens the alcohol; too much flattens the drink.Glossary opens the citrus while preserving its bitterness. The 45% strength also supports a dry MartiniDry MartiniGin and a little dry vermouth, stirred over ice and served in a well-chilled stemmed glass, with an olive or a twist.Glossary-style serve, though the gin's distinctive yuzu and shiso character is most immediately understood in a simple long drink.