First Essence Orange Flower Gin 4th year

Product name: First Essence Orange Flower Gin Fourth Year

Producer name: Tatsumi Distillery

Blend: juniver berry, black tea, bergamot

Alcohol degree: 45 degrees

Production quantity: 800 pieces

Category: gin

Capacity: 500ml


(Official comment below)

It's early summer.
Mikkabi mandarin oranges were harvested from Marukei Farm in Hamamatsu City, Shizuoka Prefecture at the moment when the flowers are at their most fragrant.
Previously, the harvest date was May 6th for three years in a row, but this year they bloomed 10 days earlier. Due to the continued warm weather, the thunderflowers bloom while being small, and the flowers are smaller than usual. Even so, the fragrance has a profound and overwhelming presence that you wouldn't expect from the pretty white flowers. The scent of flowers immediately filled the distillery.
*Last year's Mikan Flower Gin had a lightness and smoothness, but this year's is floral and sharp.

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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 throughout the year, there are wasabi from Wara Town in March, butterbur flowers from Takasu Town in April, blackberries and mugwort from Meiho in August, osmanthus from Yawata in October, and yuzu from 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.