First Essence Pear Gin 3rd year

Product name: First Essence Pear Gin Third Year

Producer name: Tatsumi Distillery

Blend: juniper berry, pear

Alcohol degree: 42 degrees

Production quantity: 600 pieces

Category: gin

Capacity: 500ml


(Official comment below)

Le Lectier pears were harvested in mid-November at Minami Orchard in the Kuguno district of Takayama City, left to ripen for about a month, and then distilled at the moment when the aroma was at its most fragrant.
We distilled 90 kg of pears this time as well, but unfortunately you can hardly feel the pear flavor. The pear gin I distilled for the first time two years ago finally has a hint of pear in it (lol)
It may be best to wait a little while, but it's delicious even if you drink it right away. If you mix it with soda, you can enjoy a refreshing drink!

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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.