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House Of The Rising Gins

House Of The Rising Gins

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  • CategoryGin

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?


No longer a staple of Spanish G&T bars and stories of U.S. Prohibition hooch in tubs, Gin has made its way out Japan, hitting the country with a tour de force not seen since Yeezys took Tokyo. All across Japan, it seems like Gin is on the lips (and production lines) of tastemakers across the continent.

Typically, Gin starts its life as a neutral Spirit. Flavors are added to the mix through redistillation, the most common of which are botanicals — especially juniper. Depending on the distillation method, the botanicals can be steeped directly into the Spirit or infused into the liquid through the vapor created from boiling the ingredients. Every Gin has its own unique recipe, and the bottles coming out of Asia are no different, using stellar production methods and the highest quality raw materials in their product.

Like Komasa Gin, a craft Gin produced with rice Shochu in a distillery with 130 years of history. Or Kinobi Gin, a premium Gin in the London Dry category with Japanese flavors like sansho berries, gyokuro green tea leaves, yuzu citrus, bamboo and hinoki wood shavings. And finally, Masahiro Okinawa Gin, a bottle distilled in Goa using five ingredients that reflect Okinawa's position between 2 oceans: the local shekwasha citrus fruit, guava leaves, goya, hibiscus, and Javanese long pepper. You’ll find all three in this very box for your tasting pleasure.

So there you have it. Three flavor beasts in the Gin category. Resistance is futile — time to surrender and taste the botanicals.

Cheers!


Smartass Corner:

1) To be called a Gin, the Spirit must have a predominant flavor of juniper. Juniper berries are a type of aromatic "fruit" that grows along the branches of juniper trees.

2) Gin was originally used by apothecaries to cure kidney ailments. Juniper oil is diuretic in nature, so it cleanses the kidneys by removing extra water from the body. A G&T a day keeps the doctor away?

3) Providing it’s stored correctly (in a cool, dry place out of direct sunlight), Gin will keep indefinitely — whether it’s been opened or remains sealed. Once a Gin has been opened, it may be that the contents start to evaporate slowly and flavor may be lost over time, but it’ll still be safe to drink.

4) Author F. Scott Fitzgerald had a taste for the Gin Rickey. It’s rumoured that Gin was his Spirit of choice because the smell didn’t linger on his breath.

5) In 2016, Kyoto Distillery released the country’s first craft Gin, Kinobi, a brand that falls well outside the typical profile of traditional London dry-style Gin. After its success, Beam Suntory launched Roku in 2017. Since then, Gin in Japan has been all the rage.

6) 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.

7) During the Renaissance, Juniper was frequently used in art to represent chastity. In Leonardo da Vinci's portrait of Ginevra de' Benci, a Juniper tree is seen directly behind her, alluding to her chastity.

About

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?


No longer a staple of Spanish G&T bars and stories of U.S. Prohibition hooch in tubs, Gin has made its way out Japan, hitting the country with a tour de force not seen since Yeezys took Tokyo. All across Japan, it seems like Gin is on the lips (and production lines) of tastemakers across the continent.

Typically, Gin starts its life as a neutral Spirit. Flavors are added to the mix through redistillation, the most common of which are botanicals — especially juniper. Depending on the distillation method, the botanicals can be steeped directly into the Spirit or infused into the liquid through the vapor created from boiling the ingredients. Every Gin has its own unique recipe, and the bottles coming out of Asia are no different, using stellar production methods and the highest quality raw materials in their product.

Like Komasa Gin, a craft Gin produced with rice Shochu in a distillery with 130 years of history. Or Kinobi Gin, a premium Gin in the London Dry category with Japanese flavors like sansho berries, gyokuro green tea leaves, yuzu citrus, bamboo and hinoki wood shavings. And finally, Masahiro Okinawa Gin, a bottle distilled in Goa using five ingredients that reflect Okinawa's position between 2 oceans: the local shekwasha citrus fruit, guava leaves, goya, hibiscus, and Javanese long pepper. You’ll find all three in this very box for your tasting pleasure.

So there you have it. Three flavor beasts in the Gin category. Resistance is futile — time to surrender and taste the botanicals.

Cheers!


Smartass Corner:

1) To be called a Gin, the Spirit must have a predominant flavor of juniper. Juniper berries are a type of aromatic "fruit" that grows along the branches of juniper trees.

2) Gin was originally used by apothecaries to cure kidney ailments. Juniper oil is diuretic in nature, so it cleanses the kidneys by removing extra water from the body. A G&T a day keeps the doctor away?

3) Providing it’s stored correctly (in a cool, dry place out of direct sunlight), Gin will keep indefinitely — whether it’s been opened or remains sealed. Once a Gin has been opened, it may be that the contents start to evaporate slowly and flavor may be lost over time, but it’ll still be safe to drink.

4) Author F. Scott Fitzgerald had a taste for the Gin Rickey. It’s rumoured that Gin was his Spirit of choice because the smell didn’t linger on his breath.

5) In 2016, Kyoto Distillery released the country’s first craft Gin, Kinobi, a brand that falls well outside the typical profile of traditional London dry-style Gin. After its success, Beam Suntory launched Roku in 2017. Since then, Gin in Japan has been all the rage.

6) 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.

7) During the Renaissance, Juniper was frequently used in art to represent chastity. In Leonardo da Vinci's portrait of Ginevra de' Benci, a Juniper tree is seen directly behind her, alluding to her chastity.

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  • CategoryGin

Whats in the box?

Flaviar Tasting Box

What is it made of?

Tasting Box

The “box” part of the Tasting Box

A cylindrical Pandora’s box, but in a good way. Only good Spirits are captured inside, plus a conctere coaster and some useful info.

Designer Coaster

Designer Coaster

Keep your surfaces spotless and sleek. No need to boast with the stuff you stole from a bar when you can present your Spirit with something more becoming.

Sample Vials

Sample Vials

There are three or five 1,5 oz (45ml) vials filled with your chosen Spirits, waiting for you to open and taste.

Flavour Guide Leaflets

Flavour Guide Leaflets

What exactly are you tasting? Wonder no more, because each box includes a flavour guide for each sample with all the info you’ll ever need.

Customer Reviews

Based on 16 reviews
31%
(5)
56%
(9)
0%
(0)
0%
(0)
13%
(2)
M
Mike
The Komasa is an excellent nea...

The Komasa is an excellent neat sipper, with the very strong citrus smell (I was thinking orange peel) and flavor. Strangely, I did not care for it in a Gin and Tonic. The KiNoBi is also very pleasant, with a more subtle citrus. I almost missed the citrus when tasting it immediately after the Komasa, but let your palate clear and try it again. The Masahiro is not good, with a metallic flavor like it just came off the still with too much heads or tails.

B
Bill
This was likely the best sampl...

This was likely the best sampler (of probably 8) I have received. I am a gin fan and found the breadth of tastes amazing. These are not your typical London Dries or botanicals, which makes the sampler the way to go. The Komosa's citrus hint was outstanding, the Masahiro was uniquely minerally, and the Ki No Bi had a soft taste and sake like mouth feel. All good gins in their own unique way. I would rate the sampler a 10 but only the Komasa is in stock (and in my cart).

R
Rick
My first box, so nothing to co...

My first box, so nothing to compare it against. However, really liked it overall. I think the Komasa is excellent and the Ki No Bi is very good. Not a fan of the Masahiro, but I appreciated tasting something different. There is a very “off putting” smell and taste to the Masahiro that I can’t figure out, but I know I don’t like it, whatever it is.

J
J
Not My Cup of Tea

Looks like someone just dropped a rating and dashed! No comment provided.

M
Michael
I thought 2 of the 3 gins were...

I thought 2 of the 3 gins were very good. Had all 3 of the gins in this tasting box been good, i would have given this 9 or 10 stars. The Komasa was our favorite. You can taste a wonderful tangerine flavor as well as some spiciness. We give that one a 10. The Ki No Bi was also very nice. Nice fruity flavor and hints of pepper and berries. We give that one a 7.5. Unfortunately, the Masahiro was not very good. It even had an odd smell. It tasted like bad Earth. We give that one a 2. Maybe it will taste better in a martini. We will try it with what we have leftover.