First Essence Lavender Gin 5th year

First Essence Lavender Gin 5th year

Product name: First Essence Lavender Gin Fifth Year

Producer name: Tatsumi Distillery

Blend: juniper berry, laventer

Alcohol degree: 45 degrees

Production quantity: 780 pieces

Category: gin

Capacity: 500ml

€47,95
 
€47,95
 

(The following is the official comment)

In early June, we had the lavender harvested from Lavender Farm Amaoka in Ikeda Town, Somi District, Gifu Prefecture, just before the flowers bloom, when they are at their most fragrant. This year, we distilled the whole plant, a variety called Nogyo. This year, the lavender was small and bloomed repeatedly, so harvesting began three days earlier than usual. The floral scent of the lavender is more pronounced than usual. The taste is like towering lavender, accompanied by the scent of coniferous forests from juniper berries.

Product name: First Essence Lavender Gin Fifth Year

Producer: Tatsumi Distillery

 

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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).



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, 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.