Gin & Rum

Nekka Okuaizu Vodka is produced by filtering sake lees—a by-product of rice shochu distillation—together with high-alcohol spirits from re-distillation, using white birch charcoal. With sake lees increasingly treated as waste, this vodka forms part of an upcycling project that transforms unused resources into something of renewed value. Distilled with the vision of contributing to the Tadami UNESCO Eco Park, it embodies both craftsmanship and sustainability.

Akitorii Original Gin is a great Japanese gin made with only 5 botanicals such as juniper berries, cedar wood and citrus fruits. You can enjoy a fresh citrus flavor and a soft scent of cedar. Akitorii Gin uses natural water from the Taradake mountains as its main ingredients. After distillation, the gin is blended with a special botanical formula to create a uniquely flavoured and complex gin.

This product is collaboration with "City Hunter" a Japanese animation series. This gin uses high-quality roses to accentuate the gorgeous scent. The gentle sweetness from the blueberries and the refreshing sourness of the apples express Kaori Makimura's sweet and sour feelings for Ryo Saeba, the playboy in the series. No aroma chemicals, colourants, acidity regulators or preservatives have been used.

The Okinawa Islands Rum is a blended rum created from brown sugar spirits distilled across eight different islands, each contributing its own flavour shaped by local climate and character. The blend carefully brings together these distinct elements, resulting in a spirit that embodies the diversity of Okinawa. At the core of the ONERUM project lies the dunder brewing method, a technique unique to Japan. The label design incorporates all the colours used in the earlier Single Islands Series, weaving those stories into a single expression. The year 2023 marked 400 years since brown sugar was first introduced to Okinawa. This milestone underlines the cultural and historical significance of the project, which seeks to preserve the legacy of brown sugar while connecting it to the future. Mizuho Shuzo, the distillery behind the ONERUM project, was founded in 1848 in Shuri during the reign of King Shō Tai of the Ryukyu Kingdom. Closely tied to the royal family, it is recognised as the oldest surviving brewery in Shuri, originally founded in Toribori-chō, one of the Shuri Sanka districts where Awamori was once exclusively produced. Today, Mizuho Shuzo continues to protect the tradition of Ryukyu Awamori while building on its long heritage.

Ori-Gin 1848 Strawberry Gin is a special release in the ORI-GiN1848 series, created with the concept of expressing the essence of Okinawa in a single sip. This edition builds on the original tropical and rich craft gin, enhanced with the flavour of fresh strawberries sourced directly from farms in Okinawa Prefecture. The fragrance of ripe strawberries merges with the strength of juniper and the tropical depth of the base gin, producing a striking new expression. The spirit is made from Awamori brewed with cherry blossom yeast, isolated from the blossoms of Motobu Town, home to Japan’s earliest cherry blossom festival. Nine additional botanicals from Okinawa complement the blend, with fragrant peach pineapple from Iriomote Island as the central note. Whenever possible, botanicals are sourced fresh from local farms to ensure quality. Unlike traditional gin production, where botanicals are distilled together, each ingredient here is distilled separately. Five distinct raw spirits are created—requiring more than five times the work of conventional methods—before being carefully blended for harmony and precision. Founded in 1848 in Shuri during the reign of King Shō Tai, Mizuho Shuzo remains the oldest existing brewery of the Shuri Sanka. Its Awamori, once reserved for the Ryukyu royal court, continues to represent Okinawa’s deep heritage while the distillery explores new directions such as Ori-Gin 1848.

Ori-Gin 1848 was created with the idea of capturing the essence of Okinawa in a single sip. Its style is tropical and full-bodied, underpinned by fresh botanical tones. Juniper provides the classic backbone, supported by layers of flavour that reveal Okinawa’s distinctive character. The base spirit is Awamori brewed with cherry blossom yeast, isolated from the blossoms of Motobu Town, known for Japan’s earliest cherry blossom festival. To this, nine botanicals from Okinawa are added, including fragrant peach pineapple from Iriomote Island as the signature ingredient. Whenever possible, fresh produce from local farms is used to guarantee quality. In contrast to conventional methods where all botanicals are distilled together, each element here is distilled separately to preserve its individuality. Five raw spirits are created—demanding more than five times the work of standard production—and then blended to achieve precise balance. Founded in 1848 in Shuri during the reign of King Shō Tai, Mizuho Shuzo remains the oldest existing brewery in the Shuri Sanka districts. Its Awamori, once reserved as a precious sake for the royal court, reflects centuries of tradition. Today the distillery continues to protect this heritage while developing new expressions that link Okinawa’s past and present.

Nekka Okuaizu Vodka is made by filtering sake lees—a by-product of rice shochu distillation—together with re-distilled spirits, using white birch charcoal. Cinnamon sticks are steeped in the vodka, adding a distinctive flavour profile. With sake lees increasingly treated as waste, this vodka is part of an upcycling project that gives new value to unused resources. Distilled with the aim of contributing to the Tadami UNESCO Eco Park, it combines craftsmanship with sustainability.

Makino Botanical Gin is genaamd naar de wereldwijd beroemde botanicus geboren in Sagawa, dezelfde stad waar de Tsukasabotan Sakebrouwerij is gevestigd. Het belangrijkste botanische ingrediënt is Suecozasa (soort bamboebladeren uit de Miyagi-regio), door Dr. Makino vernoemd naar zijn vrouw. Samen met 12 andere plantaardige ingrediënten, waaronder guave, gember en kruiden, allemaal uit de prefectuur Kochi. Deze ingrediënten worden doordrenkt met Tsukasabotan shochu en vervolgens gedistilleerd om Makino Gin te maken.

Akatorii Premium Gin is a special refined Japanese Gin. In addition to refreshing scents of juniper berries, cedarwood and citrus fruits, this gin represents a mysterious Japanese essence by blending 11 diverse ingredients. Mainly derived from the well-known Japanese elements such as Sansho, schizo, Wasabi and seaweed. And Akitorii.De Gin uses natural water from the Taradake mountains as the main ingredient. After distillation, the gin is blended with a special botanical formula to create a uniquely flavoured and complex gin.Enjoy this Gin cold, on ice or as a basic for a superb cocktail.

This product is collaboration with "City Hunter" a Japanese animation series. Using tomatoes, holy basil, chamomile, and lemongrass, it has a complex and deep acidity and flavour. In addition, by smoking juniper berries with hickory chips to create a woody and smoky finish, express the scent of gunpowder smoke from the Colt Python 357, the gun used by Ryo Saeba.No aroma chemicals, colourants, acidity regulators or preservatives have been used.