SAKURAO Japanese Craft Dry Gin Limited
桜尾 ジン リミテッド
Seventeen botanicals, all from Hiroshima, join sea mineral, mountain spice, citrus and sakura in a 47% gin with no imported botanical core.
The sea, mountains and flowers of Hiroshima, in seventeen botanicals.
Nine botanicals shared with Original provide Hiroshima citrus, hinoki, tea, shiso and ginger. Eight more add sakura, local juniper and leaf, kuromoji, kinome, oyster shell, wasabi and green shiso.
Heavy oils and delicate flowers meet within one hybrid distillation.
Steeping
Juniper, citrus peel and ginger build depth through direct maceration.
Vapour extraction
Sakura, shiso and kinome release light aroma through the botanical basket.
Single batch
Both paths are controlled within one distillation and bottled without blending separate batches.
Coastal mineral, mountain spice and sakura over citrus and juniper.
Lemon, orange and sakura open with floral lift. Juniper then brings structure, joined by white pepper, wasabi, ginger and a saline mineral line from oyster shell. Mint, shiso and yuzu-like marmalade remain in the long finish.
A culinary gin for saline, citrus and spice-led drinks.
Olive salinity amplifies the oyster-shell mineral and juniper structure.
A restrained tonic preserves the long, dry herbal finish.
Citrus and coastal mineral connect naturally to raw or lightly cooked seafood.
Verified recognition
Only distinctions verified for this exact expression are shown.
Hiroshima’s sea and mountains point toward food
The food affinities for SAKURAO Japanese Craft Dry Gin Limited are not combinations officially presented by the distillery, but a reading drawn from the characteristics recorded on this page. Built around the salinity and mineral character from oyster shell, the mountain spice of wasabi and kinome, the floral lift of sakura and citrus, and the long finish of shiso and mint, they are organised into four directions.
These suggestions are a hypothesis built on structural cues drawn from food-pairing theory — mineral notes resonating with one another, spice cutting through the richness of seafood, and overlapping aroma families creating synergy — and are not an official recommendation from the distillery.
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.
Continue through the collection in English.
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