Roku Sakura Bloom Japanese Craft Gin

Volume: 0.7 litres | Alcohol content: 43% | Chill filtration: Yes | Colouring: No

Special Features:

The Sakura Bloom Edition puts Japanese cherry blossom centre stage, combining its floral character with Roku's original blend of botanicals. It is the first limited release in the Seasonal Festival Collection, which celebrates Japanese festivals throughout the year. This edition is dedicated to Hanami, the traditional appreciation of cherry blossoms. Underpinning it is the Japanese concept of Shun: enjoying seasonal ingredients and special moments at their peak.

The hexagonal bottle retains the botanicals embossed in the glass of the classic Roku bottling. Washi artist Eriko Horiki created a bespoke paper label for this edition, using pink and metallic accents to evoke falling cherry blossom petals. The gin is offered at 43% alcohol in a 0.7-litre bottle.

Tasting Notes:

• Nose: The nose reveals a fresh, gentle cherry blossom aroma with soft floral notes.
• Palate: The gin feels soft and smooth on the palate. The fruity sweetness of cherry blossom meets a subtle salty note reminiscent of the Japanese sweet Sakura-mochi. Roku's original botanicals complement this combination.
• Finish: The finish is long and smooth, fading with a subtle sweetness.

Distillery/Bottler:

Roku belongs to the House of Suntory. The company's history began in Osaka in 1899; founder Shinjiro Torii sought to develop Western spirits suited to Japanese tastes. Completed in 1919, the Osaka plant remains a production site for these spirits today. There, Suntory Spirits Limited uses different distillation methods to bring out the distinctive qualities of its ingredients.

At the Osaka Spirits & Liqueurs Craft Distillery, selected ingredients are first macerated, meaning soaked in liquid, and then distilled using four different stills according to their individual characteristics. The resulting aromatic base distillates are subsequently blended together. This approach allows the ingredients to be processed separately and their aromas to be balanced when composing the finished product.

Facts: