First Essence Hakka Absinthe 6th year

First Essence Hakka Absinthe 6th year

Product name: First Essence Mentha Absinthe Six Year

Producer name: Tatsumi Distillery

Blend: Mugwort (from Gifu), Akamaru Haugi, and 7 other botanicals

Alcohol degree: 58 degrees

Production quantity: 700 pieces

Category: gin

Capacity: 500ml

€72,95
 
€72,95
 

(Official comment below)

Akamaru thin cargo is a Japanese thin cargo grown in Takigami-cho, Monbetsu-gun, Hokkaido.
Akamaru thin cargoes were harvested in mid-September when the flowers bloom, and those that were carefully air-dried after harvesting were delivered to the distillery this year as well.
Akamaru Usui seems to have a different menthol content than Western varieties, and the scent is slightly sweet and warm with a cooling sensation.
Furthermore, this year we were able to use mugwort from Gifu Prefecture for distillation and steeping, resulting in green absinthe. The herbal flavor and the refreshing plain taste sink into the aftertaste.

 

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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.