First Essence Orange Gin 4th year

First Essence Orange Gin 4th year

Product name: First Essence Orange Gin Fourth Year

Producer name: Tatsumi Distillery

Blend: Bergamot, navel orange, Jabaru, Butsutesha, and 14 other botanicals

Alcohol degree: 48 degrees

Production quantity: 600 pieces

Category: gin

Capacity: 500ml

Dhs. 290.00
 
Dhs. 290.00
 

(The following is the official comment)

Citrus season is upon us. This time, Merlot from City Farm (cultivation) in Yamanashi Prefecture was turned into wine at Kiyosumi Shirakawa Fujimaru Brewery (fermentation) in Tokyo, and the resulting lees were then turned into grappa at Tatsumi Distillery (distillation) in Gifu Prefecture. Using this grappa and shochu as the base spirit, four types of citrus fruits (bergamot, navel orange, evil spirit, and Buddha's hand orange) harvested from various parts of Japan between late November and early December were distilled along with 14 botanicals. The taste is like biting into a green citrus fruit with the skin on, and the citrus essential oils (fragrance) splash across your face. The balance is a trio of citrus fruits, botanicals, and base alcohol.

Product name: First Essence Orange Gin Fourth Year

Producer: Tatsumi Distillery

 

Share

Facebook Twitter Pinterest

Tatsumi Distillery

Mr. Shohei Tatsumi, who started the distillery, graduated from Tokyo University of Agriculture and visited various breweries and distilleries in Japan and abroad for 8 years, moved to Gujo Hachiman three years ago at the age of 29, and founded the company in December 2016. . (Obtained spirits license in June 2017).



Yawata-cho, Gujo City, located in the central part of Gifu Prefecture, is generally referred to as Gujo Hachiman, and is a castle town that spreads out around the Yoshida River, which branches off from the Nagara River. The soil is different north and south of the Yoshida River, and the south side, where the Tatsumi Distillery is located, is mainly limestone and basalt. There are many limestone caves on this side, from which an abundance of high-quality spring water flows.



Immediately behind the Tatsumi Distillery, there is a place where streams from two water sources meet, and because it is in a valley, the land is dark and humid. At Tatsumi Distillery, we use water from the Innakigawa River as our brewing water. The water temperature remains stable at around 14 degrees Celsius throughout the year, and the hardness of the water is medium hard (according to Mr. Tatsumi, in Japan it is classified as medium soft water) at around 65 degrees Celsius.



In Gujo, you can find wasabi in Wara Town in March, butterbur flowers in Takasu Town in April, blackberries and mugwort in Meiho in August, osmanthus in Yawata in October, and yuzu in Inukadani in November. Distilling certain seasonal botanicals.



Currently, spirits distilled from local botanicals are sold at liquor stores in Gujo Hachiman.

Botanical spirits harvested throughout Japan are shipped to liquor stores nationwide.