Aromatic architecture

Koji, Japanese citrus and botanicals shape the profile of SASSHU Gin.

Honkaku Imo Shochu forms the base. Sour pomelo is extracted through vapor infusion, then juniper, biwa leaf, yomogi and other botanicals are blended into the gin.

Base spiritImo shochu

Botanicals14 botanicals

ExtractionVapor infusion

Key botanicalSour pomelo

Structure45% ABV

SASSHU Gin is a gin made with Honkaku Imo Shochu as its base spirit and 14 botanicals, including Japanese citrus and juniper.

Distillation and composition

Two methods bring out the character of the base spirit and botanicals.

Honkaku Imo Shochu base

Koji-derived character from Honkaku Imo Shochu forms the base.

Vapor infusion

Vapor infusion draws out the clear, refreshing aroma of sour pomelo.

14 botanical blend

Juniper, biwa leaf, yomogi and other botanicals are harmonized into the final profile.

Inside the glass

Sour pomelo, juniper and a koji-led finish.

Refreshing sour pomelo leads into juniper and Japanese botanicals, with koji-derived depth and a sweet, aromatic finish.

VanillaSour pomeloJuniperKojiUmamiFloral

How to serve

Serve it as gin and let the botanicals lead.

Highball

Soda lifts sour pomelo and juniper for a bright, easy serve.

On the rocks

Cold water reveals floral aromas and the woody, spicy character of juniper.

Hot water mix

Hot water brings out citrus aroma, gentle sweetness and umami from the base shochu.

Verified recognition

Only distinctions verified for this exact expression are shown.

2025

The Gin MastersMaster Medal · Ultra Premium

Food affinities

Koji, citrus and Japanese botanicals point in four directions

The food affinities for SASSHU Gin are not combinations officially presented by the producer, but a reading drawn from the characteristics recorded on this page. Built around the fresh citrus lift of sour pomelo, the Japanese herbal character from juniper, biwa leaf and yomogi, the umami depth from koji, and the sweet finish echoing the base imo shochu, they are organised into four directions.

Sour pomelo’s fresh citrus lift meeting acid-forward dishesWhite fish dressed with ponzu, yam som-o (Thai pomelo salad), grapefruit and fennel salad. The fresh citrus character sour pomelo brings runs in the same direction as dishes built on bright acidity.

Juniper, biwa leaf and yomogi’s Japanese herbal character matching green, aromatic dishesYomogi tofu dengaku, gaeng liang (Thai herbal vegetable and pepper soup), juniper-scented herb-crusted white fish. The Japanese herbal character from juniper, biwa leaf and yomogi overlaps with dishes carrying their own green, aromatic lift.

Koji-derived umami and sweet finish meeting fermented, savoury depthAmazake-style corn potage, naem tod (Thai deep-fried fermented pork sausage), aged cheese and charcuterie board. The umami depth and sweet finish drawn from koji overlap with the depth of fermented, savoury dishes.

The sweet finish echoing the base imo shochu alongside root-vegetable sweetnessAnno sweet potato tempura, man thet cheuam (Thai candied sweet potato), roasted sweet potato finished with brown butter and vanilla. The sweet finish that echoes the base imo shochu sits alongside the natural sweetness of root vegetables.

These suggestions are a hypothesis built on structural cues drawn from food-pairing theory — overlapping citrus aroma compounds, aligned herbal aroma families, and umami and sweetness resonating with one another — and are not an official recommendation from the producer.

Pairing guide — Gin

The maker

Honkaku Imo Shochu and Japanese botanicals shaped into a craft gin.

Hamada Syuzou was founded in Kagoshima in 1868. SASSHU Gin uses Honkaku Imo Shochu as its base and is built with sour pomelo and 14 botanicals.

Official Hamada Syuzou website →

Founded1868

LocationIchikikushikino, Kagoshima

DistilleryDenzoin

CategoryJapanese Craft Gin

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