Yoshi Nama Little Tokyo Dry Gin

Volume: 0.5 litres | Alcohol content: 45% | Chill filtration: Yes | Colouring: No

Special Features:

Juniper heathland provides the inspiration for the Little Tokyo Dry Gin recipe: juniper, sloe, lingonberry and gentian grow alongside one another there and also form a shared foundation in the gin. Fresh lemon and grapefruit peel, peeled by hand, join these ingredients along with other classic gin botanicals. The recipe contains a total of 13 plant ingredients sourced from wild harvesting and organic cultivation.

The ingredients contribute different accents: lingonberries lend slightly tart freshness, while sloes add restrained fruitiness. Juniper combines resinous and conifer-like aromas with a little sweetness. Grapefruit peel adds floral nuances and subtle herbal notes; gentian provides a bitter, almost woody depth. The gin has an alcohol content of 45% and comes in a bottle containing 0.5 litres.

Tasting Notes:

• Nose: On the nose, fresh lemon and grapefruit notes sit alongside juniper and the subtly tart fruitiness of lingonberry.
• Palate: On the palate, tart sloe fruit combines with the bitterness of gentian. Citrus notes provide a fresh contrast to the full body.
• Finish: The finish feels dry. Earthy spice from gentian shapes the lingering flavours, accompanied by a subtle dark berry note.

Distillery/Bottler:

Maximilian Bergfried founded Yoshi Nama in Düsseldorf in 2020; its first product, Little Tokyo Dry Gin, followed in 2021. The gin takes its name from the city's Japanese-influenced neighbourhood. Japanese food culture and a connection with nature inspire the brand's recipes. Its mascot, Yoshi, is a tanuki, a raccoon dog from Japanese folklore.

The products are distilled at Faude feine Brände in Bötzingen. Master distiller Florian Faude works there, with a range that also includes fruit brandies and spirits made by maceration and distillation. Yoshi Nama thus brings together recipe development by the Düsseldorf brand and the experience of a fruit distillery. Neutral agricultural alcohol forms the base, in which the botanicals are macerated before distillation. Distillation then takes place in small batches in a pot still, which operates batch by batch rather than continuously. The aromas come from the raw ingredients; no artificial flavourings or additives are used.

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