Masahiro distillery has been on the tropical southern island of Naha in Okinawa Prefecture, Japan since 1883. Their expertise lies in Awamori, Okinawa’s traditional spirit, so it is only natural that Okinawa’s first craft gin be made from an Awamori base.
The Masahiro craftsman have been making Awamori for over 130 years. Their curiosity, led them to think about Gin, like an Okinawan Champuru (a mix of different things together) spirits. When creating their own Gin recipe, six different types of botanicals were carefully selected, and they pursued the production of gin while making the most of their characteristics.
For over 130 years, Masahiro Shuzo Brewery has been brewing the Okinawan traditional distilled sake, Ryukyu Awamori. By applying our long cultivated Awamori brewing techniques and utilizing ingredients unique to Okinawa to create a brand-new product, we have challenged to brew gin, one of the four top spirits in the world. The botanicals include roselle (from the hibiscus family), guava leaves, and long pepper, but the most interesting addition is goya, the green, bumpy Okinawan bitter melon. At 47% ABV, it’s bursting with Floral Flavours, tropical fruit, and green notes from the bitter melon.
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Okinawa Craft Gin: Recipie 01
700ml / 47% / Available in BC & Alberta
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