Tokyo’s cocktail culture is evoked with Ukiyo Tokyo Dry Gin, a new small batch, aromatic dry-style gin.
Crafted from native rice, Ukiyo Tokyo Dry utilises five distinct Japanese botanicals: yuzu peel, mikan peel, sakura flower, sakura leaf, and sansho pepper.
These unique ingredients are augmented by seven traditional gin botanicals, specifically juniper, pepper, coriander, angelica root, lemon peel, cardamom and rosemary.
Clean and crisp, it’s the latest addition to Ukiyo Spirits’ gin line, joining Ukiyo Blossom Gin (a floral dry gin) and Ukiyo Yuzu (citrus dry gin). The range also includes Ukiyo Japanese vodka.
We think it’s a must-add to your bar cart…
Ukiyo Tokyo Dry is crafted from native rice, and five distinct Japanese botanicals…
Ukiyo Tokyo Dry Gin tasting notes
Bottled at 40% ABV, this dry gin offers the aromas of citrus fruits carried on a sea breeze. Take a sip and there’s an explosion of zesty flavours, including characteristic yuzu and peppermint oil, with a backdrop of cardamom and spice.
The gin has a luxurious, creamy mouthfeel.
The base spirit, derived from native rice grown in surrounding regions, is credited with this smooth finish. It’s distilled in Chiba, east of Tokyo, in traditional copper pot stills.
The packaging is equally delightful; a bewitching two-colour gradated bottle ostensibly mirroring the mountains and oceans of Japan.
A Taste of Japan’s Cocktail Culture
Not only is this a fine sipping gin, it’s a strong cocktail contender.
Partner with Indian tonic water, and a garnish of lemon, for a Japanese take on the classic Gin & Tonic. Alternatively use it to make Japan’s popular Gin Sonicl, a twist on the G&T that combines equal parts gin, tonic water, and club soda. This mix reduces sweetness and bitterness, allowing the gin’s unique botanicals to shine.
One of the more intrigung new whiskies to launch this month is Cù Bòcan Creation #9. The product of American virgin oak and Manzanilla sherry casks, it’s a sweet and sour treat notable both for its flavour profile and affordability. But what’s the deal with Cù Bòcan and the distillery behind the label? It turns…
Highland whisky innovator Cù Bòcan has launched the oldest whisky in its experimental Creations series to date, drawing inspiration from an unlikely source: sweet and salty popcorn. The new limited-edition Creation #9 combines lightly peated Highland single malt with a maturation programme designed to mirror the contrast of sweet and savoury notes found in everyone’s…
After nearly a decade of development, Midleton Very Rare Irish Chestnut Edition marks the debut release in the distillery’s new Rare Wood Collection and the first (and most likely last) Midleton whiskey finished in casks made entirely from Irish sweet chestnut sourced from County Waterford’s Cappoquin Estate. Crafted from select Single Pot Still whiskeys initially…
Tokyo’s cocktail culture is evoked with Ukiyo Tokyo Dry Gin, a new small batch, aromatic dry-style gin.
Crafted from native rice, Ukiyo Tokyo Dry utilises five distinct Japanese botanicals: yuzu peel, mikan peel, sakura flower, sakura leaf, and sansho pepper.
These unique ingredients are augmented by seven traditional gin botanicals, specifically juniper, pepper, coriander, angelica root, lemon peel, cardamom and rosemary.
Clean and crisp, it’s the latest addition to Ukiyo Spirits’ gin line, joining Ukiyo Blossom Gin (a floral dry gin) and Ukiyo Yuzu (citrus dry gin). The range also includes Ukiyo Japanese vodka.
We think it’s a must-add to your bar cart…
Ukiyo Tokyo Dry Gin tasting notes
Bottled at 40% ABV, this dry gin offers the aromas of citrus fruits carried on a sea breeze. Take a sip and there’s an explosion of zesty flavours, including characteristic yuzu and peppermint oil, with a backdrop of cardamom and spice.
The gin has a luxurious, creamy mouthfeel.
The base spirit, derived from native rice grown in surrounding regions, is credited with this smooth finish. It’s distilled in Chiba, east of Tokyo, in traditional copper pot stills.
The packaging is equally delightful; a bewitching two-colour gradated bottle ostensibly mirroring the mountains and oceans of Japan.
A Taste of Japan’s Cocktail Culture
Not only is this a fine sipping gin, it’s a strong cocktail contender.
Partner with Indian tonic water, and a garnish of lemon, for a Japanese take on the classic Gin & Tonic. Alternatively use it to make Japan’s popular Gin Sonicl, a twist on the G&T that combines equal parts gin, tonic water, and club soda. This mix reduces sweetness and bitterness, allowing the gin’s unique botanicals to shine.
Ukiyo Tokyo Dry Gin is available from The Whiskey Exchange and Amazon, priced at £38.
Ghost Dog Vs distillery: The story behind Cù Bòcan, Tomatin’s experimental Highland spirit
One of the more intrigung new whiskies to launch this month is Cù Bòcan Creation #9. The product of American virgin oak and Manzanilla sherry casks, it’s a sweet and sour treat notable both for its flavour profile and affordability. But what’s the deal with Cù Bòcan and the distillery behind the label? It turns…
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Highland whisky innovator Cù Bòcan has launched the oldest whisky in its experimental Creations series to date, drawing inspiration from an unlikely source: sweet and salty popcorn. The new limited-edition Creation #9 combines lightly peated Highland single malt with a maturation programme designed to mirror the contrast of sweet and savoury notes found in everyone’s…
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After nearly a decade of development, Midleton Very Rare Irish Chestnut Edition marks the debut release in the distillery’s new Rare Wood Collection and the first (and most likely last) Midleton whiskey finished in casks made entirely from Irish sweet chestnut sourced from County Waterford’s Cappoquin Estate. Crafted from select Single Pot Still whiskeys initially…
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