UMENOYADO GIN
Yuzu, lemon and apple meet juniper, coriander and the brewery's own sake in a three-part distillation designed for fruit, spice and umami.
Thailand · Product information
Product information from Bacchus Global Co., Ltd., based in Bangkok, Thailand. About Bacchus Global
Five botanicals and sake, divided before they are brought together.
Yuzu and lemon form the top, apple bridges fruit to grain, juniper and coriander make the gin core, and the brewery's sake adds savoury depth and length.
Three groups let each ingredient meet the heat it needs.
Seeds and spice
Juniper and coriander are distilled for a firm traditional gin core.
Citrus
Yuzu and lemon are handled separately to retain clean volatile aroma.
Fruit and sake
Apple and sake are distilled under their own conditions, then all three groups are blended.
Citrus brightness, apple roundness and sake-derived umami.
Yuzu and lemon rise first, followed by soft apple fruit. Juniper and coriander keep the palate recognisably gin-like, while sake brings a fuller savoury body and a longer, gently rounded finish.
Use simple serves to keep fruit and umami in balance.
Soda lifts the citrus while leaving apple and sake depth in the centre.
Choose a restrained tonic so juniper and sake umami remain visible.
A small yuzu peel garnish connects aroma without adding sweetness.
Question 1
Which citrus fruits are used?
- Yuzu and lemon
- Grapefruit only
- Orange only
Read the answer and explanation
Correct answer: A — Yuzu and lemon
Answer: Yuzu and lemon. The linked section gives the source detail.
Question 2
How is the producer’s sake used?
- Only blended in after distillation
- Distilled as one of the botanicals
- Used as cask wood
Read the answer and explanation
Correct answer: B — Distilled as one of the botanicals
Answer: Distilled as one of the botanicals. The linked section gives the source detail.
Question 3
Into how many groups are the ingredients divided for distillation?
- One
- Ten
- Three
Read the answer and explanation
Correct answer: C — Three
Answer: Three. The linked section gives the source detail.
Citrus and umami, two axes drawn out by a sake brewery
The food affinities for UMENOYADO GIN are not combinations officially presented by the producer, but a reading drawn from the characteristics recorded on this page. Built around the citrus top notes of yuzu and lemon, the lightness apple bridges between fruit and grain, the traditional juniper-coriander core, and the umami and length the brewery’s own sake adds, they are organised into four directions.
These suggestions are a hypothesis built on structural cues drawn from food-pairing theory — overlapping citrus aromas creating synergy, matching the lightness of fruit to the weight of a dish, and umami compounds resonating with one another — and are not an official recommendation from the producer.
A sake brewery distils citrus, apple and its own sake into gin.
Umenoyado Brewery was founded in Nara in 1893. Its gin applies the blending experience developed through fruit liqueurs to three separately distilled botanical groups.
Continue through the collection in English.
Read the background.
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