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- Category Gin
- Country Japan
- Distillery Komasa Distillery
- Style Gin
- Alcohol 49%*
-
tangerine -
spicy -
citrus -
juniper -
pine -
coriander -
fragrant -
berries -
slightly sweet
Komasa Gin
Komasa Sakurajima Komikan Gin
(0.375l,
49%*)
*please note that the ABV of this bottle may vary
Price
$37.99
Kyushu is the second largest island in Japan, located in the far south. On the southwestern coast of this island sits the Komasa Distillery. This beautifully-ordered facility has been producing fine Shochu and Liqueurs for nearly 140 years and is still lead by a member of the founding Komasa family — Yoshitsugu Komasa. The distillery is in a rural district and uses local ingredients for all of their products.
Komasa Sakurajima Komikan Gin is a delicate Gin with a distinctly Japanese flare. It begins using extra-distilled Shochu — fermented using koji — as the base. Then, in addition to the tradition Gin botanicals of juniper and coriander, they ad local Sakurajima komikan — a small citrus fruit in the mandarin family. The combination is wonderfully complex, delicate… precise and purposeful in every nuance.
Smartass Corner:
Shochu can be made from a wide variety of bases. It’s probably best thought of as a cross between Sake and Vodka in flavor and alcohol content. Shochu made from barley is widely considered to be the highest quality with a more delicate profile and floral character.
- Category Gin
- Country Japan
- Distillery Komasa Distillery
- Style Gin
- Alcohol 49%*
Appearance / Color
Clear
Nose / Aroma / Smell
The aroma is dazzling and delicate with notes of violets, tangerine, and effervescent spice.
Flavor / Taste / Palate
The palate opens with sweet citrus and youthful juniper berries over pine and coriander.
Finish
The finish is crisp, cool, and fragrant.
Clear
Nose / Aroma / Smell
The aroma is dazzling and delicate with notes of violets, tangerine, and effervescent spice.
Flavor / Taste / Palate
The palate opens with sweet citrus and youthful juniper berries over pine and coriander.
Finish
The finish is crisp, cool, and fragrant.
Flavor Spiral TM
About the Flavor Spiral
What does Komasa Sakurajima Komikan Gin taste like?
Back to flavor spiral
The Flavor Spiral™ shows the most common flavors that you'll taste in Komasa Sakurajima Komikan Gin and gives you a chance to have a taste of it before actually tasting it.
We invented Flavor Spiral™ here at Flaviar to get all your senses involved in tasting drinks and, frankly, because we think that classic tasting notes are boring.
-
tangerine -
spicy -
citrus -
juniper -
pine -
coriander -
fragrant -
berries -
slightly sweet
Komasa Gin
Komasa Sakurajima Komikan Gin
Dog Dogson's
Smartass corner
As producers try to develop new styles and flavors of Gin, to push the category and find a niche, the need for trying new methods of extracting flavors, as well as using more unusual botanicals, has grown.
One such way is the vacuum distillation method, when the redistillation of botanicals takes place in a vacuum.
One such way is the vacuum distillation method, when the redistillation of botanicals takes place in a vacuum.
Hardcore Gin lovers say the word Martini should never be preceded by Vodka, lobster, or pomegranate. They say the original and the only real Martini consists of Gin, Vermouth & olives, period!
London Dry Gin is not always from London. Gin does not have the same geographical restrictions as Spirits such as Cognac, Scotch, or Tequila. Only a tiny handful of London Dry Gins are actually made in the city.
Gin gets its dominant flavour from juniper berries. As with many other spirits, Gin was originally intended to be used as medicine. Yeah right!
While juniper-heavy Gin is perfect for your daily G&T, it is also complemented extremely well by tea flavours such as Earl Grey. Try steeping Earl Grey tea bags in Gin for an hour before mixing it with lemon juice and soda for a refreshing tipple. This one gets you additional kudos, so let’s keep it between us.
Few Gin distillers make their own alcohol. Gin usually starts with neutral Spirit: A commodity that distillers buy in bulk. It’s what the distiller does with this commodity in the flavor-infusing process that makes each Gin different.
This drink is featured in
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A powerful new force rises in the East, growing, gathering strength and flexing its might for a population under its sway.
Is it a bird? Is it a plane? No…
It’s Gin! Japanese Gin, to be exact. And these powerhouse beasts from the East pack a flavor punch with killer raw materials that’ll leave your palate trembling in their wake.
Oh, you think you’ve got what it takes to take them down? Well, put down your sword. Save your laser beams. These flavor baddies can only be tamed with taste buds and a tumbler.
Are you up for the challenge?
Similar drinks
Dog Dogson's
Smartass corner
As producers try to develop new styles and flavors of Gin, to push the category and find a niche, the need for trying new methods of extracting flavors, as well as using more unusual botanicals, has grown.
One such way is the vacuum distillation method, when the redistillation of botanicals takes place in a vacuum.
One such way is the vacuum distillation method, when the redistillation of botanicals takes place in a vacuum.
Hardcore Gin lovers say the word Martini should never be preceded by Vodka, lobster, or pomegranate. They say the original and the only real Martini consists of Gin, Vermouth & olives, period!
London Dry Gin is not always from London. Gin does not have the same geographical restrictions as Spirits such as Cognac, Scotch, or Tequila. Only a tiny handful of London Dry Gins are actually made in the city.
Gin gets its dominant flavour from juniper berries. As with many other spirits, Gin was originally intended to be used as medicine. Yeah right!
While juniper-heavy Gin is perfect for your daily G&T, it is also complemented extremely well by tea flavours such as Earl Grey. Try steeping Earl Grey tea bags in Gin for an hour before mixing it with lemon juice and soda for a refreshing tipple. This one gets you additional kudos, so let’s keep it between us.
Few Gin distillers make their own alcohol. Gin usually starts with neutral Spirit: A commodity that distillers buy in bulk. It’s what the distiller does with this commodity in the flavor-infusing process that makes each Gin different.
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