135° East Hyōgo Dry Gin
$30.00
135° East Hyōgo Dry Gin is a Japanese craft gin from Akashi in Hyōgo Prefecture, combining traditional London-Dry botanicals with distinctively Japanese ingredients and a splash of sake distillate. Floral and citrus-bright up front, balanced by peppery spice and a refined, elegant finish, it’s built for both gin & tonic lovers and more adventurous cocktail mixers.
Key Specs & Origins
| Feature | Detail |
|---|---|
| Brand / Producer | 135° East (by Akashi Sake Brewery / Kaikyō Distillery), Akashi City, Hyōgo Prefecture, Japan |
| Name / Style | Hyōgo Dry Gin / “Hyogo Dry Gin” — marketed in Japanese as 東経135度兵庫ドライジン (“135° East Hyōgo Dry Gin”) |
| Inspiration | Named for the 135° East meridian which crosses Akashi City; this gin draws inspiration from Japan’s Taishō period (1920s), when Western and Eastern cultures were blending, to create something “unexpected” and “beyond borders.” |
| Botanical Blend | Uses three “classic” European botanicals + five Japanese ones (including yuzu, shiso, ume, sansho pepper, sencha) |
| Special Ingredients / Techniques | Includes a touch (splash) of sake distillate (from Akashi-Tai’s Junmai sake), and uses vacuum distillation of certain Japanese botanicals to preserve delicate aromas. |
| Proof / ABV | Typically 40-45% ABV (standard gin strength; specific ABV not always clearly listed) |
Tasting Profile
| Aspect | Notes |
|---|---|
| Nose / Aroma | Floral blossoms and perfume-like notes; fresh citrus (especially yuzu) and bright juniper; mild green tea (sencha); herbaceous shiso leaf; subtle ume (Japanese plum/fruit) in the background. |
| Palate / Taste | Smooth entry with citrus and juniper; yuzu is prominent; herbal and botanical complexity from Japanese botanicals; sansho pepper provides a spicy warmth; sake element softens sharper edges; balanced sweetness (not sugary) from fruit and floral components. |
| Finish | Elegant and slightly peppery; lingering citrus zest, mild herbal and tea notes; dry but balanced, with a smooth fade rather than harsh alcohol burn. |
What Makes It Special
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The fusion of East & West botanicals — rather than purely traditional gin profile or purely Japanese style, it combines both in ways that highlight Japanese flavors without rendering the gin non-recognizable to gin lovers.
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Use of sake distillate is unusual — it adds a unique texture/softness and links it to the local sake-making heritage.
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Vacuum distillation for certain botanicals — helps preserve delicate aromas and avoid over-cooking or harsh extraction.
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An “unexpected gin” — its marketing emphasizes being adventurous, not totally predictable; that appeals to gin drinkers looking for variety.
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Works very well in a classic gin & tonic: citrus (yuzu) garnish and a premium tonic water will showcase its bright and floral notes.
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Great in cocktails that benefit from herbal complexity: gin cocktails with floral or citrus twists.
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Will likely appeal to both those curious about Japanese spirits and traditional gin drinkers seeking something fresh.
How to Enjoy & Pairings
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Gin & Tonic: 45 ml 135° East + premium tonic water; garnish with a twist of yuzu or orange peel; maybe shiso leaf if available.
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Citrus Cocktails: Use in gimlet-style (lime or yuzu), or in a French 75 variant using sake or sparkling wine instead of champagne for local flair.
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Herbal / Floral Mixes: Cocktails that include peach, ume, elderflower; moderate sweetness and botanical lift.
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Food Pairings: Pair with light Japanese fare (sashimi, tempura), citrusy seafood, grilled vegetables, or even desserts using yuzu-citrus or mild plum/ume flavors.
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