The Miyagiko distillery, coming from Japan, represents a label destined to revolutionize the history of gin globally. It comes from a long process of experimentation conducted by Japanese producers using the Coffey column still, originally created in 1830 and imported from Scotland to Japan in 1963. Initially, this innovative still was used to produce whiskey with a soft, velvety and light. However, thanks to the brilliant intuition of master distiller Tadashi Sakuma, he has recently worked to distill barley and corn in order to create a one-of-a-kind gin.
To produce gin it is necessary to “aromatize” an alcoholic base with some elements of which one of the components or often the main one is juniper. This can happen in various ways: either through maceration of the botanicals in alcohol, which is then redistilled to find a colorless and “cleaner” product, or the botanicals can be placed in a container placed above the alembic, so that alcohol in the form of vapor extracts aromas and perfumes.
Colorless. On the nose, a fresh and fruity citrus scent is perceived, enriched by hints of apple and light peppery nuances. On the palate, there is a notable softness and velvetiness, which envelops the palate, characterized by refreshing aromas and a pleasant citrus note.
Perfect at the end of a meal or as a meditation drink, excellent for creating high quality refreshing cocktails!