SAKURAO Hamagou Japanese Craft Dry Gin
桜尾 ジン ハマゴウ
Miyajima's coastal hamagou leads an annual 47% edition whose herbs, flowers and citrus shift subtly with each year's botanical balance.
A coastal herb from Miyajima, supported by eleven botanicals.
Six Hiroshima botanicals—hamagou, rosemary, shiranui citrus, lavender, green tea and spearmint—meet six classic imported botanicals led by juniper.
Deep roots are steeped; coastal flowers and herbs travel with vapour.
Steeping
Juniper, angelica and other weighty botanicals build the deep core.
Vapour extraction
Hamagou, lavender and citrus retain fresh, delicate aroma in the basket.
Annual balance
The twelve-botanical balance is refined for each edition rather than fixed forever.
Coastal herbs first; classic juniper rises through the finish.
Hamagou, rosemary and mint lead with cool herbal freshness and soft flowers. Green tea adds a grassy, gentle bitterness; shiranui brings citrus. Juniper, liquorice and pine-like notes emerge later, carrying a long floral-mint finish.
Its long herbal structure welcomes classic, dry builds.
Vermouth opens the herbs while the 47% core remains present.
A dry tonic preserves the leafy bitterness and long juniper finish.
A light shiranui or orange peel garnish follows the edition's citrus line.
Verified recognition
Only distinctions verified for this exact expression are shown.
Miyajima’s coastal herb draws lines toward food
The food affinities for SAKURAO Hamagou Japanese Craft Dry Gin are not combinations officially presented by the distillery, but a reading drawn from the characteristics recorded on this page. Built around the coastal herb character of hamagou and rosemary, the floral lift of lavender against green tea’s bitterness, the brightness of shiranui citrus, and the juniper and pine-like notes that rise later, they are organised into four directions.
These suggestions are a hypothesis built on structural cues drawn from food-pairing theory — overlapping herbal aroma families creating synergy, acidity holding back richness, and matching bitterness to bitterness — and are not an official recommendation from the distillery. HAMAGOU is an annual edition whose blend changes by harvest year, so the actual intensity of these aromas may vary between editions.
Hiroshima botanicals, separated by weight and delicacy in a hybrid still.
SAKURAO Brewery and Distillery traces its history to 1918. At Sakurao Distillery, an Arnold Holstein copper hybrid still combines steeping and vapour extraction within a single distillation cycle.
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