The Herbalist Yaso Gin Extra Herb (45% - 700ml)

At the foot of Mount Myoko, in the Joetsu area (Niigata Prefecture, Japan), The Herbalist Yaso Gin Extra Herb is produced, a Japanese gin bottled at 45% vol. by Echigo Yakuso Co., Ltd. at the Echigo Yakuso Distillery. Active since 1976, the company boasts long-standing expertise in the processing of natural enzymes, and the distillery’s gin range represents its highest expression in terms of innovation and Japanese botanical research.

The innovative alcohol base is obtained as a by-product of the production of health foods based on enzymes, made from a selection of over 80 plant ingredients, including vegetables, wild herbs, seaweed, mushrooms, roots and spices. The enzyme production follows a complex process that begins with careful maceration of the herbs, manually mixed for about one hour, followed by a one-month fermentation in Yixing Purple Sand Jars—breathable ceramic vessels originating from Jiangsu province in China—and continues with a one-year ageing period, during which the compound evolves exclusively through the natural climate and seasonal variations of the environment.

The next stage involves low-temperature vacuum distillation (around 45 °C for three hours), a technique that preserves aromatic integrity and organoleptic quality. Once the alcohol base is obtained, it is redistilled in a hybrid still together with 20 selected botanicals, where juniper and coriander form the primary aromatic foundation. The botanicals are divided into seven groups to enhance each individual ingredient; some, such as fir and bergamot, are distilled separately and later blended before bottling.

The result is a gin with a complex and layered personality, where fresh and balsamic notes intertwine with elegant citrus hints, delicate spicy nuances and light floral touches, offering a harmonious and dynamic profile, ideal both for neat tasting and in a Gin & Tonic with a neutral tonic.