Flavor Profile
Yatsushiro Distillery, established in 1939 and known for its shochu production since 1963, has ventured into the craft gin market with Yatsu Boshi Gin, a gin distilled with Japanese citrus fruits like Dekopon orange, green yuzu, and citron from Kumamoto Prefecture. This gin combines the traditional distillation techniques of shochu with the vibrant, unique flavors of these botanicals.
Tasting notes
Aroma: Suggestive or more common gin botanicals— Yatsu Boshi Gin begins with sweet orange, bitter orange peel, and a touch of mandarin. A hint of celery lends it some green facets. Very orange and citrus forward.
Flavor: Mandarin and orange, initially somewhat jammy with a touch of lemon, some lime zest, and then some bold herbal notes. Thyme, savory and green lavender. Towards the back half, some pronounced warmth of the base spirit buoys some deeper spicy herbal notes— think wild basil, winter savory, oregano and hyssop.
Finish: Slight pepperiness supported with a bold warmth. Long finish with thymol and bitter orange peel.
Cocktails and suggested serves
Yatsu Boshi is intensely citrus and herb forward. It’s advised that bartenders mix around these features— it’s less successful as a replacement for a juniper-forward well gin.
Try Yatsu Boshi Gin in a Tom Collins, or Bramble. The citrus and herbs are a gorgeous pairing with a tart blackberry.
As for mixed drinks, I think Yatsu Boshi works excellently with a dry Indian Tonic where the citrus and herbs from the gin can stand on its own.
Overall, Yatsu Boshi Japanese Craft Gin
While light in juniper, Yatsu Boshi successfully celebrates three local citrus fruits. Perhaps the only disappointment is that as novel as the ingredients are, the impression tastes as if it could have come from an ordinary combination of orange and lime.
It’s nicely made, and fans of citrus-forward contemporary gins will likely enjoy this. For others, the heat and relative paucity of juniper will hold back its appeal.