Kitaya Craft Gin 9

The nine botanicals in Kitaya Craft Gin 9 give it a different balance from the distillery's eight-botanical gin. Yuzu and dekopon meet ume, green tea, linden blossom and lemongrass, carried by a base of daiginjo sake-lees shochu.

Citrus · Spicy · Floral · Herbal

Here, linden blossom and lemongrass distinguish the recipe from the original Kitaya: they meet yuzu, dekopon and green tea, while coriander and sansho add spice at different points. Serve it cold in a small measure before adding ice. That first taste keeps the citrus and tea distinct; a large cube then opens the drink gradually.

Citrus peel gives a fragrant opening; green tea, linden and lemongrass carry the middle before sansho dries the finish.

The recipe names Ume fruit previously used for umeshu, Coriander seeds, Sencha tea, Linden blossom, Lemongrass, Sansho, Juniper berries, Yuzu peel, Dekopon peel among its botanicals. Its nine botanicals pair juniper, yuzu and dekopon with ume, coriander, sencha, linden blossom, lemongrass and sansho.

For this tasting, use 4 cl chilled neat or over one large ice cubeLarge iceOne large block melts far more slowly than several small cubes, so the drink stays cold without watering down.Glossary.. Begin neat, then add ice only if desired; gradual dilutionDilutionThe water added by melting ice. In the right amount it opens the aromas and softens the alcohol; too much flattens the drink.Glossary brings out the botanicals without adding another flavour. The botanical contrast remains clear in this gentler cold pour. Taste it neat, then let one large ice cube soften it. Yuzu and dekopon stay easy to identify while tea, linden and lemongrass become more apparent as the drink opens. Add the garnish after the ice and mixer; one clear aromatic cue is enough to keep the gin botanicals legible.