THE HERBALIST YASO GIN FRESH

Cucumber takes two roles in THE HERBALIST YASO GIN FRESH, a 45% gin introduced by Echigo Yakuso in June 2026.

Floral · Fruity · Herbal

The distillery gives cucumber a particularly careful treatment. Sliced cucumber is first steeped in the base spirit and is also placed in the distillation basket, allowing its fresh aroma and flavour to be drawn out at two stages. The botanicals are distilled individually, using both atmospheric and reduced-pressure distillation according to the ingredient. This gives Echigo Yakuso room to handle delicate flowers differently from firmer spices and fruit, before blending the individual distillates into the finished gin.

The producer describes a fresh, floral style. Juniper provides the strong central note; cucumber brings a clean, watery freshness and melon adds a soft green-fruit character. Rose geranium, lavender and white magnolia supply the floral dimension, while lemon, green coriander and cinnamon keep the finish lively and gently spiced. None of this makes the gin sweet or heavily perfumed. The balance remains between crisp produce, flowers and the dry backbone of juniper.

A simple gin and tonic is a natural way to taste FRESH. 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 Double Dutch Cucumber Watermelon Tonic, stir gently once and add a cucumber ribbon; the tonic echoes the cucumber and melon in the recipe. Soda gives a lighter option that lets the floral notes open without adding sweetness. The 45% bottling also works in 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, with a modest 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. In each case, a single, clean garnish is preferable to a crowded combination: the recipe already brings together nine distinct botanicals.