Okinawa Recipe 01 - Blue Label (47% - 700ml)
Okinawa Recipe 01 - Blue Label
The first artisanal gin from the island, made with an Awamori base and enriched with local botanicals such as shekwasha, long pepper, guava leaves, roselle, and goya, for an aromatic profile that tells the authentic soul of Okinawa.
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Juniper -
Goya
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Guaiava
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Pepe lungo
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Roselle
-
Shekwasha
The first Japanese craft gin from the island of Okinawa, created by the historic Masahiro Shuzo distillery, founded in 1883 in Itoman, Okinawa Prefecture. This gin captures the cultural and natural essence of the island, starting with its Awamori alcohol base – a rice distillate typical of Okinawa and considered the oldest alcoholic beverage in Japan.
Unlike sake, which is fermented, Awamori is distilled and, although similar to shōchū, it differs in ingredients, fermentation process, and production method.
The distillation of The Okinawa Recipe 01 - Blue Label uses two stills: a traditional one and a rare, distinctive horizontal still. Its aromatic profile is born from combining juniper berries with five endemic botanicals from the island:
- Shekwasha – a native citrus similar to lime
- Java long pepper (Pipatsu) – spicy and warm
- Guava leaves – green and fruity
- Roselle – a variety of hibiscus with floral and tart notes
- Goya – the typical bitter melon of Okinawa
The result is a gin with a unique character that reflects the island’s natural and cultural identity.
| Stock Last | 6 |
|---|---|
| Distillery | Masahiro Shuzo |
| Nazione | Giappone |
| Regione | Isola di Okinawa |
| Bottiglia | 700ml |
| Gradazione | 47% |
| Confezione | Nessuna |
Colour: Clear, crystalline.
Nose: Opens with a green, peppery note, followed by a scent of dry rice, rustic and delicately toasted. Bright citrus aromas emerge, especially lime and shekwasha, accompanied by a hint of fresh leaves and a nuance of hazelnut.
Palate: The first impression is of roselle, evoking a mix of black tea and rose water, with a vegetal component reminiscent of green leaves. Fruity notes of lime and unripe yuzu follow, adding freshness. Goya (bitter melon) introduces an elegant bitterness, while guava leaves bring sweetness and roundness. Pipatsu (Java long pepper) adds a delicate yet persistent spiciness. All is supported by a soft, silky Awamori base, giving body and harmony.
Finish: Fresh, long, and invigorating, with notes of menthol and peppermint that leave the mouth clean and lively.