MASAHIRO Okinawa Gin

Gin description

Six types of plants have been selected for the production of Masahiro. Guava leaves, roselle (Guinea sorrel hibiscus), Goya, Okinawan bitter cucumber, shekwasa which is the most common citrus fruit on the archipelago, and pipatsu, a pepper along the islands. The elaboration is the result of an adaptation of European methods of gin production to the traditional manufacture of awamori. Indeed, the latter is always obtained by a simple distillation in a still unique to the Okinawa region. After maceration, the distillation is then carried out in a column still. A hybrid production method! The result is a gin with sweet and fruity notes that mingle with spices.