ETSU YUZU GIN 750ML

Etsu Double Yuzu Gin — Tasting Profile & Description

Origin & Style

A refined Japanese gin distilled in Akita Prefecture, Japan at the verdant Akita distillery. Crafted in the spirit of traditional Japanese balance and purity, this expression highlights yuzu citrus and local botanicals in an elegant, contemporary style of gin.

Composition & Ingredients

Made from a distinctive blend of botanicals including Japanese yuzu peel, juniper berries, liquorice root, angelica, coriander seeds, and matcha tea — all macerated for seven days with pure Ōu Mountain water before distillation for finesse and clarity.

Appearance

Crystal clear and luminous in the glass, showcasing its purity and the precision of Japanese distillation techniques.

Aroma (Nose)

Bright and aromatic, with vivid fresh yuzu and lemon peel notes complemented by subtle herbal nuances and classic juniper presence.

Flavor (Palate)

The palate delivers a vibrant burst of citrus — combining the tangy liveliness of yuzu with gentle sweetness and herbal depth. Juniper remains present but balanced, while matcha and coriander add complexity and freshness.

Finish

Smooth, round, and refreshing, leaving a lingering citrusy freshness with light botanical warmth, ideal for both sipping and mixing.

Alcohol Content

Typically bottled around 43% ABV, striking a balance between freshness and structural weight suitable for cocktails and tonics.

Mouthfeel

Medium‑bodied with a crisply refreshing texture; lively citrus and botanical notes interplay without heaviness.

Serving & Pairing Suggestions

Delicious in a gin & tonic with a citrus twist, in a yuzu highball, or paired with light appetizers like sushi, ceviche, or fresh salads — its citrus character enhances delicate flavors.

Overall Profile

A uniquely Japanese interpretation of gin that marries zesty yuzu brightness with balanced botanicals and refined craftsmanship. It’s fresh, elegant, and versatile — perfect for contemporary cocktails or elevated sipping experiences that celebrate terroir‑inspired citrus complexity.