Etsu Japanese Gin

Etsu means "pleasure" in Japanese, and the Geisha on every label stands for omotenashi — the art of wholehearted welcome. The Original is where the range began: a gin born at the Asahikawa Distillery on Hokkaido, Japan's northernmost and coldest major island, where a cane spirit base runs through copper pot stills with water from the Taisetsu Mountains. Its botanical bill became something like a template for Japanese gin: yuzu, green bitter orange peel, coriander, licorice root, angelica, green tea leaf, sansho pepper, and cherry blossom, with juniper kept deliberately restrained in the Japanese manner, bottled at 43% ABV. It took Double Gold at the 2018 San Francisco World Spirits Competition and was named among the best Japanese gins by the Wall Street Journal; The Daily Pour notes the sansho pepper gives it a faintly electric quality. Expect a bright, citrus-led nose of yuzu and bitter orange with a green-tea freshness and a floral hint of sakura, opening into a soft, clean palate where the citrus and coriander lead, the sansho arrives as a tingling, numbing spice, and the juniper holds quietly underneath, finishing crisp and long. It's the foundation for the whole range — Double Yuzu, Double Orange, Pacific Ocean Water, and Sakura — and the most versatile bottle in it. Built for a Japanese-style G&T with grapefruit, a yuzu Gimlet, or a highball with soda and a twist. Hokkaido, in a glass.

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