Aichi Craft Gin Kiyosu

Aichi Craft Gin Kiyosu is produced by the Kiyosuzakura Brewery, which has been brewing sake since 1853 and has also been producing gin, vodka, shochu and liqueurs for several years. The ten botanicals used in 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 at the IWSC 2020 in the gin category. 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, for example a dry tonic or an Indian tonic.

Japanese gin
Net quantity: 500 ml
Alcohol content: 40% vol.
For sale to persons of legal age only
Importer: Ginza Berlin GmbH, Pfalzburger Straße 20, 10719 Berlin

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 company has focused on brewing sake, but for several decades it has also been producing shochu, liqueurs such as umeshu, wine and now gin. Kiyosu is located on the outskirts of Nagoya City, where the three rivers Kiso, Ibi and Nagara provide 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 is working hard on new forms of packaging. For example, one of the brewery's popular umeshu is now only filled in beverage cartons and no longer in bottles, which has a positive impact on the eco-balance.