Aichi Craft Gin Kiyosu

Mikan, Nishio matcha and Kintoki ginger give this 40% gin a distinctly Aichi character. Kiyosu Sakura Brewery pairs these local ingredients with juniper, coriander, caraway and familiar warming spices, keeping citrus and tea at the forefront.

Citrus · Spicy · Herbal

The recipe moves between bright mikan and lemon, the savoury bitterness of matcha, and the warmth of ginger, cinnamon and caraway. That range explains why a classic tonic can work, but the cherry leaf and preserved blossom should remain the final accent rather than turn the drink into a sweet floral cocktail.

Citrus opens first; tea and ginger follow, with caraway and cinnamon giving a dry spice line.

The recipe names Mikan mandarin peel, Matcha tea, Kintoki ginger, Sansho, Caraway seeds, Lemon peel, Cinnamon, Chamomile, Coriander seeds, Juniper berries among its botanicals. Mikan, Nishio matcha and Kintoki ginger sit with juniper, sansho, caraway, lemon, cinnamon, chamomile and coriander.

For this long drink, combine 3 cl of gin with 12 cl of Double Dutch Indian Tonic WaterIndian tonicThe classic tonic: sparkling water, bitter quinine and sugar. The name recalls colonial India, where quinine warded off malaria.Glossary. Taste before adding Cherry Blossom or Dried Sakura Flower and Fresh Sakura Leaf or Edible Cherry Blossom; then use the garnish sparingly so the mixer and botanicals remain distinct. The Sakura serve places this gin beside two recognizable local ingredients, cherry leaf and salt-preserved blossom. Tonic carries the citrus and tea into a longer drink; matcha, when used, should stay a small accent rather than cloud the glass or dominate the finish. Add the garnish after the ice and mixer; one clear aromatic cue is enough to keep the gin botanicals legible.