Etsu Pacific Ocean Taste Gin

Hokkaido means "the road to the northern sea," and Etsu takes the name literally. Made at the Asahikawa Distillery on Japan's northernmost island — surrounded by the Pacific, the Sea of Japan, and the Sea of Okhotsk — this gin is cut after distillation not with spring water alone but with filtered, purified water drawn from the depths of the Pacific Ocean, blended with mountain water from the Taisetsu range. The seawater is what gives it a genuine, measurable salinity that no botanical could fake. The botanicals macerate a full 22 hours before distillation in copper pot stills: Japanese yuzu and bitter orange peel for citrus lift, with juniper, coriander, licorice root, and angelica for structure and warmth. Bottled at 45% ABV. Decanter's coastal gin feature singled it out — a lovely bright, lifted nose of yuzu, sea salt, and ozone, followed by a drying, viscous, very saline palate. Expect fresh, iodized sea breeze and yuzu on the nose, then a smooth, balanced palate where gentle brine is lifted by citrus and soft sweet spice, finishing silky and persistent on mineral freshness and yuzu zest. Etsu means "pleasure," and this is the maritime, umami-driven counterpart to the brand's citrus-forward Yuzu and Orange expressions. Superb in a Japanese G&T with cucumber and a sea-salt rim, a saline Dirty Martini, or a Gimlet — and, naturally, with oysters, sushi, or ceviche.

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