Hirameki Gin

Komaki Distillery takes inspiration from the Hirameki condiment of Satsuma for this 47% gin. Mikan, takanotsume chilli, sesame and juniper are distilled separately before blending, making the four-botanical recipe unusually direct in its choice of flavours.

Citrus · Spicy

Mikan brings the first citrus impression; takanotsume chilli develops warmth, while sesame gives the blend a toasted, savoury note. Because these botanicals are distilled separately before blending, the pour has more than one point of emphasis. Soda stretches the citrus and keeps the chilli measured; a small chilli garnish is enough to signal the ingredient without making the drink hotter.

Citrus leads, chilli warmth develops gradually, and sesame gives the middle a toasted, savoury depth.

The recipe names Juniper berriesJuniperThe one compulsory botanical: gin must taste predominantly of juniper. Its "berry" is really a small conifer cone, resinous and peppery.Glossary, Mikan mandarin, Takanotsume chilli, Sesame among its botanicals. Four botanicals: mikan, takanotsume chilli, sesame and juniper, individually maceratedMacerationBotanicals soak in alcohol, from a few hours to several days, before distillation to release their aromas.Glossary and distilled before blending.

For this long drink, combine 4 cl of gin with 9 cl of Schweppes Soda Water. Taste before adding Thin Slice of Fresh Mikan and Chilli Ring; then use the garnish sparingly so the mixer and botanicals remain distinct. The soda 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 softens the 47% strength while preserving the sequence from citrus to chilli and sesame. Keep the chilli ring small and leave the sesame as a plate garnish rather than scattering it into the drink. This lets the savoury note emerge without an overly hot finish. Add the garnish after the ice and mixer; one clear aromatic cue is enough to keep the gin botanicals legible.