135° East Gin combines original London Dry botanicals (such as coriander and juniper) with Japanese botanicals like yuzu, ume, sansho pepper, shiso leaf, and sencha. All these Japanese botanicals are locally grown and hand-picked in the Hyogo region. The result is a refined gin with powerful and floral aromas, citrus accents, and a silky-smooth, balanced combination of citrus, bitter, and floral notes. The sansho pepper provides a warm, peppery finish. The gin is crowned with the secret ingredient: a dash of distilled Akashi-Tai's Junmai sake, which softens the heat of the sansho pepper.
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