First Essence Chamomile Absinthe 4th year

Product name: First Essence Chamomile Absinthe Fourth Year

Producer name: Tatsumi Distillery

Blend: Mugwort, chamomile, and 7 other botanicals

Alcohol degree: 58 degrees

Production quantity: 300 pieces

Category: gin

Capacity: 500ml


(Official comment below)

Ogaki City, Gifu Prefecture is the largest producer of chamomile in Japan. I went to Ogaki to harvest chamomile again this year.
The harvest date is getting earlier every year, and this year, on April 23rd, the flowers are already in full bloom. This year, for the first time, sweet-smelling flowers like green apple and melon will be distilled into absinthe. Chamomile harmonizes with the herbs of absinthe, creating a milky and relaxing taste.

product review
Please input name Please input email
Please input title
Please input body Body is too short Body is too long。Please enter up to 4000 characters
*: required, HTML tags will be removed.
Thank you for sent your review.
A problem occurred while submitting your review. Please try again after a while.
0 reviews

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.