SAKURAO Japanese Craft Dry Gin
桜尾 ジン
Five Hiroshima citrus fruits lead a fourteen-botanical, 47% Japanese dry gin whose hybrid distillation keeps freshness and a firm juniper core together.
Five Hiroshima citrus fruits, with tea, hinoki, shiso and ginger beneath.
Green lemon, navel orange, sweet summer orange, green yuzu and daidai form the citrus gradient. Hinoki, green tea, red shiso and highland ginger add Japanese wood, tannin, earth and spice over an imported juniper-coriander core.
Depth from steeping, freshness from vapour, in one distillation.
Steeping
Juniper and citrus peel release oils and a firm traditional core.
Vapour extraction
Green tea and red shiso keep their clean volatile aroma in the basket.
Cold filtration
The spirit is cold-filtered before bottling at 47%.
Layered citrus first, then juniper, hinoki and ginger through a long finish.
Fresh grapefruit-like citrus opens in layers. Juniper and coriander provide weight, while hinoki and green tea add quiet Japanese wood and tannin. Red shiso and ginger make the finish earthy, spicy and notably long.
Citrus-forward, high-proof and built for broad bar use.
A neutral tonic lets the five-citrus gradient and ginger remain clear.
The 47% core carries juniper, hinoki and citrus through dry vermouth.
Ginger, shiso and bitter citrus remain present beside aperitif bitterness.
Verified recognition
Only distinctions verified for this exact expression are shown.
Five citrus fruits and hinoki, layered in four directions
The food affinities for SAKURAO Japanese Craft Dry Gin are not combinations officially presented by the producer, but a reading drawn from the characteristics recorded on this page. Built around the layered aroma structure of five Hiroshima citrus fruits with hinoki, green tea, red shiso and ginger beneath, they are organised into four directions.
Food-pairing theory notes that aroma matching tends to register more clearly the more aromatic compounds two things share. These four directions are built on the citrus, wood, herbal and spice layers recorded on this page, and are not an official recommendation from the producer
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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