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

The Aichi Craft Gin Kiyosu is produced by the Kiyosuzakura Brewery, which has been brewing sake since 1853. For several decades the company has also been producing shochu and liqueurs, such as umeshu, and now gin. The ten botanicals used are juniper berry, caraway, lemon peel, sansho pepper, cinnamon, chamomile, coriander, nishio matcha, mikan tangerine peel and kintoki ginger. Kintoki ginger is said to have a special healing power, and nishio matcha is considered one of the best green teas in Japan due to its balance, elegant aroma and fine 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 slightly lighter than most other Japanese gins.

At Foodex 2019 in Tokyo, Aichi Craft Gin secured both the Gold Award and the Product Appreciation Award. It also won the gold medal at the IWSC 2020 in the gin category. The Aichi Craft Gin has an elegant complexity and is very suitable as a gin & tonic as well as for cocktails, but is also a pleasure pure. 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.