Yoshi Nama Mikan Gin

Volume: 0.5 litres | Alcohol content: 42% | Chill filtration: Yes | Colouring: No

Special Features:

Separately distilled citrus fruits are central to Mikan Gin. Their distillates are then blended together and combined with a classic London Dry gin base. This approach distinguishes it from a gin in which all the botanicals are distilled together. Mikan, the fruit that gives the gin its name, is a seedless mandarin also known as satsuma.

Alongside mikan, the recipe includes blood orange, grapefruit and lemon, as well as juniper, coriander seeds and three other classic botanicals. It brings together the mandarin’s sweet fruit character and fresh citrus notes with a bitter edge. The gin is made in Germany and bottled at 42% alcohol in 0.5-litre bottles. It contains no colouring or artificial flavourings.

Tasting Notes:

• Nose: Mandarin, blood orange and grapefruit clearly lead on the nose. A light spiciness accompanies the distinctly fruity citrus aromas.
• Palate: On the palate, the gin opens with fruity, gently sweet flavours accompanied by mild acidity. Bitterness remains in the background. Resinous juniper notes complement the citrus fruits without displacing their defining character.
• Finish: Fruity notes and a light freshness linger on the finish.

Distillery/Bottler:

Yoshi Nama was founded in Düsseldorf in 2020 by Maximilian Bergfried. The brand draws on the Japanese culture of the city’s Little Tokyo district and takes inspiration from Japan’s food culture, legends and myths. The illustrated tanuki character Yoshi accompanies this combination of German production and Japanese design. Elin is also part of the team, providing structure and handling organisational tasks.

The spirits are made by Florian Faude at the Faude feine Brände distillery in Bötzingen. Specialising in fruit brandies and Geist spirits, the distillery produces small batches for Yoshi Nama on a pot still. Neutral agricultural alcohol forms the base; the botanicals are macerated in it before distillation so that their aromatic compounds pass into the alcohol. For Mikan Gin, the separate distillation of citrus fruits complements this process.

Facts: