SAKURAO Hiroshima Botanicals

17 types of botanicals from Hiroshima

SAKURAO GIN is produced in a German-made, copper hybrid still. We utilize a hybrid distillation method that simultaneously incorporates the steeping method in which distillation is performed after immersing botanicals in a clear-tasting base spirits, as well as the vapor method in which botanicals are placed in a basket that is installed in the distillation path, and flavors are extracted from alcohol vapor passing through the botanicals. This hybrid method is the best way to extract the flavors of each and every botanical.

HIROSHIMA MADE BOTANICALS

O ORIGINAL L LIMITED

ORIGINAL BOTANICALS ORIGINAL BOTANICALS

  • LEMON

    Hiroshima
    Using the particularly strong aroma of Hiroshima green lemon brings greater freshness to our gin.

  • NAVEL

    Hiroshima
    A sweet orange that is representative of Hiroshima. It has a good balance of sweet and sour flavors.

  • SWEET SUMMER ORANGE

    Hiroshima
    An orange that is more bitter-tasting than other citrus fruits. It brightens the sweetness of other citrus fruits.

  • YUZU (Citrus Junos)

    Akitakata
    We used green yuzu because it is native to Hiroshima. Its appeal is its strong aroma.

  • DAI DAI (Bitter Orange)

    Hiroshima
    A bitter orange with a distinctively bitter and sour flavor. It brings complex flavors to our gin.

  • HINOKI (Japanese Cypress)

    Hiroshima
    Our gin uses the soft fragrance of Japanese cypress from Hiroshima. Its characteristic Japanese scent brings mildness to the flavor of our gin.

  • GREEN TEA

    Fuchu
    We use special, unprocessed tea to produce the fresh and sharp aroma of green tea.

  • AKA SHISO (Red Perilla)

    Yamagata
    A Japanese herb whose distinct aroma pleasantly hits your nose as a finish to each sip of gin.

  • GINGER

    Jinseki
    We use the strongly sharp-tasting ginger to expand the breadth of aromas and flavors in our gin.

LIMITED ONLY BOTANICALS LIMITED ONLY BOTANICALS

● All botanicals used in SAKURAO GIN LIMITED are from Hiroshima.

  • JAPANESE SAKURA (Cherry Blossom)

    Hatsukaichi
    The cherry blossom is the symbol of our products and distillery. We use local cherry blossom petals from Hatsukaichi.

  • JAPANESE JUNIPER BERRY

    Hiroshima
    Delicately hand-picked juniper berries from Hiroshima make it possible to enjoy a clear and refreshing aroma in our gin.

  • KUROMOJI (Japanese Spicebush)

    Hiroshima
    It has a deeply sweet and spicy scent that accents our gin.

  • KINOME (Japanese Pepper Leaf)

    Hiroshima
    An impactful Japanese ingredient that makes it possible to feel a spicy kick when tasting our gin.

  • OYSTER

    Hatsukaichi
    Oysters that have been raised in waters near our distillery. The shell of this oyster is used to add saltiness to our gin.

  • WASABI (Japanese Horseradish)

    Hatsukaichi
    Japanese horseradish, which is also called wasabi in Japanese, is a specialty of Hatsukaichi. It adds a piquant, Japanese spiciness to our gin.

  • JUNIPER BERRY LEAF

    Hiroshima
    Juniper berry leaf works to enhance the aroma of juniper berries. It has a characteristic fresh and slightly woody aroma.

  • AO SHISO (Green Perilla)

    Higashi hiroshima
    Works to intensify the aroma of juniper berries and juniper berry leaves.

● All botanicals used in SAKURAO GIN LIMITED are from Hiroshima.

● Besides 9 kinds of botanicals from Hiroshima, 5 kinds of imported botanicals such as juniper berry and coriander seed are also used for SAKURAO GIN ORIGINAL.

PRODUCING AREA

Cultivated by the Climate of HIROSHIMA

Specially selected botanicals that feature the riches of the land and sea from Hiroshima produce a wide variety of aromatic notes.

CONTACT