Aichi Craft Gin Kiyosu

The Aichi Craft Gin Kiyosu from the Kiyosuzakura Brewery takes its name from the Aichi Prefecture of the same name where it is produced. Ten distinctive botanicals from the Japanese plant world are used, including three very special ones that come from different cities in the prefecture: Kintoki Ginger, Nishio Matcha and Gamagori Mikan Mandarin. Aichi Gin is characterized by fine citrus and juniper notes and a balanced aroma. A great gin that absolutely enriches the Japanese gin landscape.

Description

Aichi Craft Gin Kiyosu is produced by the Kiyosuzakura Brewery, which has been brewing sake since 1853. The company has also been producing shochu and liqueurs such as umeshu for several decades and western spirits such as gin, whisky and vodka for several years. The ten botanicals used for Aichi Gin are juniper berry, caraway, lemon peel, sansho pepper, cinnamon, chamomile, coriander, nishio matcha, mikan mandarin peel and kintoki ginger. Kintoki ginger is said to have special healing properties, and Nishio Matcha is considered one of the best green teas in Japan due to its balance, elegant aroma and subtle umami notes. The juniper note is in the foreground at the beginning, before the taste of the mikan mandarin and the other botanicals unfolds. At 40% vol., Aichi is somewhat lighter than most other Japanese gins.

At Foodex 2019 in Tokyo, Aichi Craft Gin won both the Gold Award and the Product Appreciation Award. It also won the gold medal in the gin category at the IWSC 2020. At the Tokyo Whisky & Spirits Competition 2023 (TWSC), it won the silver medal in the "Western Liquor" category. Aichi Craft Gin has an elegant complexity and is very suitable as a gin & tonic and for cocktails, but is also a pleasure on its own. We recommend a neutral tonic with little sweetness.

Japanese Gin
Net quantity: 500 ml
Alk.: 40% vol
Dispensed only to persons of full age
Importer: Ginza Berlin GmbH, Pfalzburger Straße 20, 10719 Berlin

About Kiyosuzakura Brewery Corp.

Kiyosuzakura Brewery was founded in 1853 and is based in Kiyosu in Aichi Prefecture on Japan's main island of Honshu. For 170 years, the focus here has been on brewing sake, but for the past few decades, the company has also been producing shochu, liquors, for example umeshu, wine, and now gin. Kiyosu is located on the outskirts of Nagoya City, where the three rivers Kiso, Ibi and Nagara make for very fertile soil. This environment offers ideal conditions for sake brewing, but also for the production of high-quality spirits.

The company is very progressive and environmentally conscious and works a lot on new forms of packaging. For example, a popular umeshu from the brewery is now only filled in beverage cartons and no longer in bottles, which has a positive effect on the eco footprint.