First Essence Orange Gin 3rd year

First Essence Orange Gin 3rd year

Product name: First Essence Orange Gin Third Year

Producer name: Tatsumi Distillery

Blend: Kawachi Bankan, lime, yuzu, Jabaru, Butsutekan, bergamot, yuzukan, kabosu, rose, orange flower, elderflower, marjoram, quince, Onabi tea, echinacea licorice, angelica

Alcohol degree: 47 degrees

Production quantity: 518 pieces

Category: gin

Capacity: 500ml

2,006.00 ฿
 
2,006.00 ฿
 

(Official comment below)

Citrus season has arrived. This time too, Merlot from City Farm (cultivation) in Yamanashi was made into wine by Kiyosumi Shirakawa Fujimaru Brewery (fermentation) in Tokyo, and the lees were made into grappa by Tatsumi Distillery (distillation) in Gifu.

Using the grappa and shochu as the base spirits, we use eight types of citrus fruits (Kawachi Bankan, Jabaru, Yuzu, Lime, Butsutekan, Bergamot, Yuzukan, Kabosu) harvested from around Japan from mid-November to early December. Distilled 9 types of botanicals.

This time, in its third year, we use more citrus than in previous years, so it becomes cloudy in low-temperature environments, but it has a pungent (dry) citrus flavor that makes you feel like you're eating citrus peel.

Along with the aftertaste of citrus, you can gradually feel the flavor of the base spirits grappa and shochu.
*There may be some white floating matter in the bottle, but this is a flavor component derived from citrus fruits. note that.

 

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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.