Sakari gin has been produced in Hyogo, Japan, for more than 130 years. The country is blessed with perfect rice and water, which guarantee the best quality. The gin is a tribute to the local river Shukugawa. The river is 4.1 kilometres long and therefore the gin is bottled at 41% vol.

Sakiri Gin combines the unmistakable flavour of sake mixed with selected Japanese botanicals.

Sake kasu is the paste that remains after the rice for sake is pressed. This is used for the distillation of Sakari gin.

Sugi, the Japanese cedar, is traditionally used to make Sakari barrels and is a botanical in Sakari Gin.

Botanicals: juniper, sake kasu, sugi, Japanese pepper, shiso, cypress, yuzu, cherry tree leaves.

The gin is vegetarian, gluten-free and preservative-free.