First Essence Peach Gin 6th year

First Essence Peach Gin 6th year

Product name: First Essence Peach Gin Six Year

Producer name: Tatsumi Distillery

Blend: juniper berry, peach

Alcohol degree: 45 degrees

Production quantity: 400 pieces

Category: gin

Capacity: 500ml

Tk 7,000.00
 
Tk 7,000.00
 

(The following is the official comment)

In mid-August, we received 120kg of peaches (Jihou) from Minami Fruit Farm in the Kuguno district of Takayama City, Gifu Prefecture.
This year, there was little impact from spring frost or flower shatter, and the plants are growing well, so they were harvested a little earlier than usual.
After harvesting, the peaches were left to thaw for two weeks before distillation, at which point the aroma reached its peak. It may take a while for the flavor of the peaches to really come through, but the soda makes a refreshing drink.

Product name: First Essence Peach Gin Six Years

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).



Yahata-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 throughout the year, there are wasabi from Wara Town in March, butterbur flowers from Takasu Town in April, blackberries and mugwort from Meiho in August, osmanthus from Yawata in October, and yuzu from 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.