Roku Gin is a Tipple for All Seasons

The Roku Gin represents all four seasons in that the six botanicals used—sakura flower, sakura leaf, yuzu peel, sencha tea (green tea), gyokuro tea (refined green tea), and sansho pepper—for the gin were cultivated over each of the four seasons. The reason behind such an elongated process is to harvest each of the ingredients during their peak season, thus enhancing flavor and body. But it’s not just these seasonal botanicals that make the most of the gin’s unique flavor. You’ll also experience the enhancing properties of juniper berries, coriander, angelica seed and root, cinnamon, cardamom, bitter orange, and lemon peel.

It’s taken over one hundred years for this gin to come to fruition. Originally the Torii Shoten Store, Suntory first came into being in 1899. A the time, a young Shinjiro Torii had set out to create original Japanese spirits that he could share with the whole world and showcase what makes Japan so unique. A tall order for a 20-year-old, but Shinjiro didn’t let that stop him. He created wines, whisky, and brandy, as well as launching the Hermes Gin, the first Suntory Gin, in 1936.

Should you have the opportunity to experience Roku Gin, Suntory recommends trying it with a slice of ginger. Simply add a slice of ginger to 50mL of Roku in a long glass filled with ice and tonic. This approach gives you a warm, pungent flavor while also bringing to life the style and culture of Japan.

Check it out

Have you subscribed to Man of Many? You can also follow us on Facebook, Twitter, and Instagram.