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Tangy orange peel aroma, subtle juniper berry and light woody notes, the palate is strong and pronounced citrus-sweet with a hint of bitterness, with spice of angelica.

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Founded in 1719 behind the Yamato Distillery. There are only three botanicals:

Yamato Tachibana, a variety of mandarin that's Japan's first citrus. It was introduced to the country via China some 2000 years ago. Today the trees are actually an endangered species.

Yamato Touki, an Angelica-like herb in the Apiaceae family whose leaves were legally classified as medicine until as recently as 2012. In fact, the roots of this plant still are medicine. The Apiaceae family includes celery.

Juniper berry, “Tachibana Flower KIKKA GIN Batch 001” was born in September 2018. In April 2019, Batch 2 was completed. Batches two and three were completely sold out. 

After the company launched the Kikki Gin stainless steel bottle earlier, this time we have introduced the ceramic bottle, which is very solid and beautiful, Not only does the price remain the same, but the larger the capacity, the more 200ML you can get. It’s really worth it. You missed it last time, so don’t miss it again this time!

🇯🇵 Nara is the birthplace of sake. In addition to sake, Nara's gin is actually amazing, especially because it is out of stock this time, and the Yamato Distillery Kikka Gin (Orange Gin) Kikka Gin (Orange Gin) wine) In addition to the gin necessary for gin. There are also Yamato oranges unique to Japan, and Yamato Angelica, which has been passed down to the present in Nara. Yamato oranges, which were once nearly extinct, are still preserved, and the Yamato oranges harvested in winter are first frozen for distillation. The Yamato Angelica produced in Uda, Nara, can be harvested all year round. Only the leaves are selected because the Japanese law regulates the use of Angelica roots in the management of prescriptions, and Angelica leaves can be used as spices in vegetables.

Yamato Distillery, purchased 95% abv neutral spirits made from rice , diluted to 40% ABV with groundwater from the Kongo Mountains, then added juniper berries, Yamato orange peel. The Yamato Angelica leaves soaked for 24 hours are distilled in a 400-liter specially made still. The whole process is about six to seven hours. After distilling 70% abv of the original wine, it is placed for two weeks.
After the wine quality is stable, it is diluted and bottled with 59% abv, the bartender chooses to bottle with high concentration alcohol to highlight the flavor of Yamato orange peel,Japan's oldest Yamato orange has a history of more than 2,000 years 

Tasting Note: Tangy orange peel aroma, subtle juniper berry and light woody notes, the palate is strong and pronounced citrus-sweet with a hint of bitterness, with spice of angelica.

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