First Essence Kinmokusei Gin 6th year

First Essence Kinmokusei Gin 6th year

Product name: First Essence Osmanthus Gin Six Year

Producer name: Tatsumi Distillery

Blend: juniper berry, osmanthus, osmanthus

Alcohol degree: 46 degrees

Production quantity: 592 pieces

Category: gin

Capacity: 500ml

CHF 50.00
 
CHF 50.00
 

(Official comment below)

Like the Taihaku star that shines in the night sky, the scent of autumn becomes a clear star. <br>The scent of osmanthus that shines on your taste buds is like a ghost of the future autumn.

It's Autumn.
We spent three days harvesting osmanthus and osmanthus flowers surrounded by the scent of osmanthus.
Distilled with juniper berries to make Osmanthus gin.
Last year was the first time that the flowers were delayed and I was nervous, but this year they are in full bloom on the scheduled harvest date! We were blessed with good weather, with no rain or wind, and the flowers were abundant and we were able to harvest a good harvest.
It may have the most intense fragrance of all Osmanthus ginseng.

 

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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.