135° East Hyōgo Dry Gin

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Description

135° East Hyōgo Dry Gin is a Japanese craft gin from Akashi in Hyōgo Prefecture, combining traditional London-Dry botanicals with distinctively Japanese ingredients and a splash of sake distillate. Floral and citrus-bright up front, balanced by peppery spice and a refined, elegant finish, it’s built for both gin & tonic lovers and more adventurous cocktail mixers. Key Specs & Origins Feature Detail Brand / Producer 135° East (by Akashi Sake Brewery / Kaikyō Distillery), Akashi City, Hyōgo Prefecture, Japan  Name / Style Hyōgo Dry Gin / “Hyogo Dry Gin” — marketed in Japanese as 東経135度兵庫ドライジン (“135° East Hyōgo Dry Gin”)  Inspiration Named for the 135° East meridian which crosses Akashi City; this gin draws inspiration from Japan’s Taishō period (1920s), when Western and Eastern cultures were blending, to create something “unexpected” and “beyond borders.”  Botanical Blend Uses three “classic” European botanicals + five Japanese ones (including yuzu, shiso, ume, sansho pepper, sencha)  Special Ingredients / Techniques Includes a touch (splash) of sake distillate (from Akashi-Tai’s Junmai sake), and uses vacuum distillation of certain Japanese botanicals to preserve delicate aromas.  Proof / ABV Typically 40-45% ABV (standard gin strength; specific ABV not always clearly listed) Tasting Profile Aspect Notes Nose / Aroma Floral blossoms and perfume-like notes; fresh citrus (especially yuzu) and bright juniper; mild green tea (sencha); herbaceous shiso leaf; subtle ume (Japanese plum/fruit) in the background.  Palate / Taste Smooth entry with citrus and juniper; yuzu is prominent; herbal and botanical complexity from Japanese botanicals; sansho pepper provides a spicy warmth; sake element softens sharper edges; balanced sweetness (not sugary) from fruit and floral components.  Finish Elegant and slightly peppery; lingering citrus zest, mild herbal and tea notes; dry but balanced, with a smooth fade rather than harsh alcohol burn.  What Makes It Special The fusion of East & West botanicals — rather than purely traditional gin profile or purely Japanese style, it combines both in ways that highlight Japanese flavors without rendering the gin non-recognizable to gin lovers.  Use of sake distillate is unusual — it adds a unique texture/softness and links it to the local sake-making heritage.  Vacuum distillation for certain botanicals — helps preserve delicate aromas and avoid over-cooking or harsh extraction.  An “unexpected gin” — its marketing emphasizes being adventurous, not totally predictable; that appeals to gin drinkers looking for variety. Works very well in a classic gin & tonic: citrus (yuzu) garnish and a premium tonic water will showcase its bright and floral notes. Great in cocktails that benefit from herbal complexity: gin cocktails with floral or citrus twists. Will likely appeal to both those curious about Japanese spirits and traditional gin drinkers seeking something fresh. How to Enjoy & Pairings Gin & Tonic: 45 ml 135° East + premium tonic water; garnish with a twist of yuzu or orange peel; maybe shiso leaf if available. Citrus Cocktails: Use in gimlet-style (lime or yuzu), or in a French 75 variant using sake or sparkling wine instead of champagne for local flair. Herbal / Floral Mixes: Cocktails that include peach, ume, elderflower; moderate sweetness and botanical lift. Food Pairings: Pair with light Japanese fare (sashimi, tempura), citrusy seafood, grilled vegetables, or even desserts using yuzu-citrus or mild plum/ume flavors.

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