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Etsu, one of the first Japanese gins on the market, originated on the island of Hokkaido. Its name in Greek means “pleasure”. Various herbs are used for its preparation (dry coriander, licorice, angelica), tea leaves, berries and fresh citrus fruits – mainly bitter orange, orange and of course yuzu. However, the full profile of plant-based flavor that makes Etsu special remains a secret, as well as the recipe it’s based on.
The aroma of yuzu, the yellow Japanese citrus (crossing wild mandarin with lemon), dominated my nose. His strong character is noticeable with the first sip. In the aftertaste it left a mint sensation and a small and light burn of peppers, mainly from Japanese sanso (Zanthoxylum piperitum), and a pleasant bitterness from the peels of citrus.
The aroma of yuzu, the yellow Japanese citrus (crossing wild mandarin with lemon), dominated my nose. His strong character is noticeable with the first sip. In the aftertaste it left a mint sensation and a small and light burn of peppers, mainly from Japanese sanso (Zanthoxylum piperitum), and a pleasant bitterness from the peels of citrus.