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

1.525.000₫
 
1.525.000₫
 

(The following is the official comment)

Citrus season has arrived. This time, Merlot from City Farm in Yamanashi (cultivated) was fermented at Fujimaru Brewery in Kiyosumi Shirakawa in Tokyo, and the lees were then distilled into grappa at Tatsumi Distillery in Gifu.

Using this grappa and shochu as the base spirit, eight types of citrus fruits (Kawachi bankan, Jabarai, Yuzu, Lime, Buddha's Hand, Bergamot, Yuzukan, Kabosu) harvested from various parts of Japan from mid-November to early December are distilled along with nine types of botanicals.

This year marks the third year, and more citrus fruit has been used than usual, so the drink turns cloudy in low temperatures, but it has a dry, pungent citrus flavor, like eating citrus peel.

Along with the lingering citrus aftertaste, you can gradually taste the umami of the base spirits, grappa and shochu.
*Please note that white floating particles may appear in the bottle, but these are citrus flavoring ingredients.

Product name: First Essence Orange Gin Third 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).



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.