In 2017, at the Masahiro distillery in the southernmost tip on Okinawa Main Island, the first Craft Gin from Okinawa was born. When the first drop fell in the distillery, they were in the middle of a very hot summer and it is said they immediately felt Okinawa’s seasonal wind “Mahae”. The factory overflowed with aroma that has never been felt before. With your first sip, feel the island breeze of Mahae distilled with local botanicals, tropical sweetness, citris and pepper flavours it is like taking a trip to the sandy shores of this beautiful region
Masahiro distillery has been on the tropical southern island of Naha in Okinawa Prefecture, Japan since 1883. Their expertise lies in Awamori, Okinawa’s traditional spirit, so it is only natural that Okinawa’s first craft gin be made from an Awamori base. The Masahiro craftsman have been making Awamori for over 130 years. Their curiosity, led them to think about Gin, like an Okinawan Champuru (a mix of different things together) spirits. When creating their own Gin recipe, six different types of botanicals were carefully selected, and they pursued the production of gin while making the most of their characteristics.
Masahiro distillery has been on the tropical southern island of Naha in Okinawa Prefecture, Japan since 1883. Their expertise lies in Awamori, Okinawa’s traditional spirit, so it is only natural that Okinawa’s first craft gin be made from an Awamori base. The Masahiro craftsman have been making Awamori for over 130 years. Their curiosity, led them to think about Gin, like an Okinawan Champuru (a mix of different things together) spirits. When creating their own Gin recipe, six different types of botanicals were carefully selected, and they pursued the production of gin while making the most of their characteristics.
OKINAWA GIN Recipe o1
Masahiro distillery has been on the tropical southern island of Naha in Okinawa Prefecture, Japan since 1883. Their expertise lies in Awamori, Okinawa’s traditional spirit, so it is only natural that Okinawa’s first craft gin be made from an Awamori base. The Masahiro craftsman have been making Awamori for over 130 years. Their curiosity, led them to think about Gin, like an Okinawan Champuru (a mix of different things together) spirits. When creating their own Gin recipe, six different types of botanicals were carefully selected, and they pursued the production of gin while making the most of their characteristics.
Volume: 750ml
Case Size: 6 bottles
Alcohol: 47%
Volume: 750ml
Case Size: 6 bottles
Alcohol: 47%
Winner of Silver Medal Tokyo Whisky Spirits Competition 2019
Hybrid Distillation
Awamori is made from long grain Thai rice which is inoculated with black koji mould, fermented and then distilled. Masahiro Awamori undergoes ‘hybrid distillation’: two Awamori are distilled – one from a horizontal pot still, the other from a vertical pot still – and blended. Using this ‘hybrid distillation’ technique and five, uniquely Okinawan botanicals (+juniper) a truly tropical & terroir-driven gin is born.
6 Types of Botanicals,
Unique to the Tropics.
Juniper berry is a common botanical for gin. We believe the most important point when creating Okinawa's first gin is to perfectly match this juniper berry with the botanical unique to the tropics. We chose the citrus, Shekwasha to support the main flavor of the juniper berry. The compatibility of these two botanicals matched very well, and their synergy had maximized the quality of its flavour. The other four botanicals were also carefully selected which are unique to Okinawa with comfortable tropical flavour.
JUNIPER BERRIES
GOYA FRUIT
GUAVA LEAVES
LONG PEPPER
SHEKWASHA
