Masahiro Okinawa Gin Recipe 01 comes from Masahiro Distillery, a producer deeply linked to awamori, the traditional rice spirit of Okinawa. That base gives the gin a different centre of gravity from many grain-neutral gins: it feels textured, slightly earthy and connected to the island's spirits culture. The botanical list is strongly Okinawan, with shekwasha citrus, guava leaves, roselle, goya bitter melon and pipazu long pepper alongside juniper. At 47% ABV, the gin has real energy and enough power for both tonic and more serious cocktails.

The nose is bright, tropical and herbal. Shekwasha gives a sharp green citrus note, juniper provides the dry frame, and guava leaves add a leafy, slightly exotic freshness. Roselle brings a floral tartness, while goya gives a bitter green accent that makes the gin more complex than a simple fruit-led expression. Pipazu long pepper is felt as a warm, tingling spice rather than a heavy heat. On the palate, Recipe 01 moves quickly from citrus to herbs, then into pepper and bitter green notes. The awamori base gives body and a subtle savoury depth.

In a gin and tonic, Masahiro Okinawa Gin Recipe 01 works best with a clean Indian tonic or a dry tonic that can handle the 47% strength without flattening the botanicals. Grapefruit peel, shekwasha or lime are natural garnish choices, and a small herb leaf can underline the island botanical side. Avoid overly sweet mixers, which would hide the bitter melon and pepper. The finish is long, dry and energetic, with citrus zest, roselle, green bitterness and pepper returning together. It is a gin with a strong sense of place and a very different personality from classic European dry gins.