Komaki Gin

Komaki Gin brings together seven botanicals with the distillery's own sweet-potato shochu. Nanko ume, kesen, bamboo leaves, green sansho, mikan peel and tea tree accompany juniper in this 48% Japanese gin from Kagoshima.

Citrus · Spicy · Fruity · Herbal

Mikan gives Komaki Gin its citrus opening, with green sansho adding a brisk, peppery edge. Ume, kesen and bamboo leaves bring a more savoury, leafy character, while tea tree is a separate botanical and should not be mistaken for brewed tea. Soda keeps these elements easy to distinguish; a rocks pour is useful for noticing how the 48% strength changes as the ice melts.

Mikan and juniper open; ume and leafy botanicals broaden the palate, while sansho gives a precise peppery lift.

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, Nanko ume, Kesen, Bamboo leaves, Green sansho, Mikan peel, Tea tree among its botanicals. Its seven botanicals include Nanko ume, kesen, bamboo leaves, green sansho, mikan peel, tea tree and juniper.

For this long drink, combine 4 cl of gin with 9 cl of Schweppes Soda Water. Taste before adding Mandarin Peel and Sansho Peppercorns; then use the garnish sparingly so the mixer and botanicals remain distinct. Soda lengthens the gin without masking mikan, ume or sansho. Place the mikan peel and a few sansho berries in the drink, then repeat them beside it. Avoid crushing them: that would make the citrus and pepper more forceful than the recipe needs. Add the garnish after the ice and mixer; one clear aromatic cue is enough to keep the gin botanicals legible.