Komaki Gin Doburoku The use of wooden barrels
Description
The use of wooden barrels also gives a beautiful wooden kiss to the flavors
natürlichem Umami und Säure
unfiltured
that the Japanese people have benefited from since hundreds of years ago
koji-rice and shochu
Komaki Gin Doburoku The use of wooden barrelsThe base of the gin uses sweet potato shochu that was aged in earthenware. Each botanical is steeped in shochu and then distilled resulting in a unique style of gin. Six botanicals were used to bring a vibrant and earthy taste of Kagoshima: Nanko plums, Kesen Dango a member of the cinnamon family, bamboo leaf, sansho pepper, mandarin peel from Juman Mikan, and tea tree.
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