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Roku: The Japanese Craft Gin
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In Japanese, Roku translates as the number six. Inside every bottle of Roku Gin, you will find 6 very special botanicals that are sourced in Japan, and cultivated over 4 seasons - Sakura flower, Sakura leaf, Yuzu peel, Sencha tea (green tea), Gyokuro tea (refined green tea) and Sansho pepper.
This gin has an unparalleled soft, round and subtly sweet taste.
Nose:
Cherry blossom and green tea provide a floral and sweet aroma.
Palate:
Complex, multi layered, yet harmonious flavour of various botanicals. Traditional gin taste in the base, plus characteristic Japanese botanical notes with yuzu as the top note. Smooth and silky texture.
Finish:
The crisp Japanese sansho pepper brings a little spiciness to the finish.
Roku’s complex, yet harmonious flavor is the result of the unique Japanese sensitivity captured in the blending of the carefully crafted extracts of the 14 botanicals. The delicate scent of cherry blossom is drawn out through vacuum distillation in stainless pot stills, whereas the deep flavour of yuzu is achieved by distillation in copper pot stills.
The creation and perfection of Roku are based on more than 100 years of expertise.
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The bottle design reflects the aesthetics of Japan. The label is printed on washi paper, further highlighting Japanese craftsmanship and sentiment. The six natural Japanese botanicals are embossed on the hexagonal (6-sided) bottle, making it a unique and beautiful choice for a gift.
Roku Gin is a harmony of Japanese seasons:
Refined: Japanese craftmanship and House of Suntory style.
Floral: The essence of seasonal botanicals.
Fresh: Ingredients harvested at their peak moments.
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Savour Each Season. Savour The Moment. With these Six Uniquely Japanese Botanicals:
Spring:
Sakura Flower: Although rare and mostly limited, the edible sakura flower is the basis of sakura tea, which is traditionally enjoyed in the spring for its subtle flowery aroma.
Sakura Leaf: Displaying a rich and elegant aroma, the edible sakura leaf is used to wrap sakura mochi rice cakes, which are traditionally eaten in Spring
Summer:
Sencha Tea: A very refreshing, slightly bitter green tea. Provides a great compliment to food and is regularly consumed in Japan
Gyokuro Tea: Considered a premium green tea in Japan for its sweet, gentle aroma and strong umami taste. Its leaves are shielded from sunlight prior to harvest to increase the amino acids that will, in turn, elevate the umami.
Autumn:
Sansho Pepper: Despite the name pepper, sansho is like lemongrass, with its spicy kick to the tongue. Offering refreshing herbal notes, it is sued mainly with meals in Japan.
Winter:
Yuzu: Production and consumption of this oriental citrus are highest in Japan, as it is sought after for its unique aroma, which is richer and deeper than ordinary lemons.
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How to Make a Roku Gin Sonic Cocktail at Home in 60 seconds!
Ingredients:
1 part Suntory Roku Gin
1½ parts Chilled Soda Water
1½ parts Chilled Tonic Water
Garnish: Lemon/Lime Peel
Recipe:
Fill a highball glass to the brim with ice
Add Roku Gin and equal parts soda & tonic water
Stir with love
Garnish with a lemon/lime peel
Savour & Smile!
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