ISE GIN

Iseman makes ISE GIN in Mie, combining juniper with six botanicals associated with Japan and the Ise-Shima area. Ume, yuzu, ginger, mitsuba, roasted Ise tea and aosa seaweed give the 47% gin its distinctive local palette.

Citrus · Spicy · Fruity · Herbal

Yuzu and juniper lead, followed by ginger and the leafy freshness of mitsuba. Ume softens the transition, while roasted Ise tea and aosa seaweed add the darker, savoury notes that distinguish this recipe. Soda is a straightforward way to lengthen it; a clean ice cube and a restrained yuzu peel keep the local ingredients in focus without adding another competing aroma.

Yuzu and juniper open, followed by ginger, ume, green mitsuba and the roasted tea; aosa adds a savoury coastal note.

The recipe names Yuzu, Ginger root, Mitsuba, Hojicha roasted green tea, Aosa seaweed, Juniper berries, Ume among its botanicals. Six Japanese botanicals, ume, yuzu, ginger, mitsuba, roasted Ise tea and aosa seaweed, join juniper.

For this long drink, combine 4 cl of gin with 9 cl of Schweppes Soda Water. Taste before adding Yuzu Peel and Mitsuba Leaf; 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 lets the local ingredients show without adding sweetness. A narrow yuzu peel brings a fresh nose, while mitsuba recalls a green note already present in the recipe. Keep the aosa out of the glass: it belongs to the gin's botanical character, not the garnish. Add the garnish after the ice and mixer; one clear aromatic cue is enough to keep the gin botanicals legible.