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The Mainichi
01-06-2025
- Business
- The Mainichi
Kampai with a local twist, Japan gets crafty with gin
SAITAMA (Kyodo) -- Yudai Matsuzaki's idea to produce craft gin in a nation where "shochu" spirits and whiskey rule the day came from a simple yet unique place: a desire to make use of a forest where he played as a child. It didn't hurt that Matsuzaki, owner of a distillery near Tokyo, also loves gin. Matsuzaki, 37, is one of a growing number of small-scale distillers in Japan using homegrown ingredients, some of which incorporate local specialties, to produce craft gins, fueling a domestic gin boom. According to the Japan Spirits and Liqueurs Makers Association, domestic shipments of the spirit were under 1.2 million liters per year until 2019. They then began to increase gradually, topping 5.5 million liters in 2024. Gin is a distilled spirit made from grains such as barley. Once flavored with juniper berries, producers can add other ingredients, enjoying more flexibility to experiment compared with other liquors. An aroma of citrus wafted in the air in mid-March at Matsuzaki's distillery in Kawagoe, Saitama Prefecture, near Tokyo. Matsuzaki had held on to a dream of making use of a desolate forest in Kawagoe where he used to play. Around 2010, he planted a conifer there to obtain juniper berries. Requiring cool conditions and low humidity, the tree struggled to grow at first. But Matsuzaki ensured it had shade from surrounding trees, and it eventually bore fruit over several years. While many Japanese distilleries use imported botanicals for their gin, Matsuzaki insists on making his own. "I want to express the taste of my hometown, where I was born and raised," said the head of Matsuzaki Co. The company's Togedama brand has seen brisk sales since its release in 2020. The fact that distillation equipment for whiskey and shochu can be converted to produce gin, which does not typically require aging, has been a boon to the industry. Another merit is that gin can be quickly monetized from production to sales, the association says. The boom is prompting small and midsize shochu and whiskey makers to make use of their existing facilities. Since 2017, Masahiro Shuzo Co. in Itoman, Okinawa Prefecture, has offered a gin produced by redistilling an Okinawan spirit called Awamori, and adding local ingredients such as "goya" bitter gourd. In Iwate Prefecture, sake brewer Nanbu Bijin Co. in Ninohe, which is one of the leading lacquer producers in Japan, distills its product with burnt lacquer wood to infuse a smoky flavor. Meanwhile, Goto Tsubaki Distillery in Nagasaki Prefecture's Goto Islands provides a gin flavored with the aroma of local camellia flowers. E-commerce sites and bars dedicated to gin are also on the rise. Craft Gin Bar Copain in Tokyo's Toshima Ward has crafted some 900 types of gin. "People are coming in droves to seek out the gin they like," said owner Tetsuo Hagawa, 55. "We are making efforts to make it a familiar alcoholic beverage and not just a passing fad." Major manufacturers are eager to join a market that shows no signs of slowing. Suntory Holdings Ltd. and Asahi Breweries Ltd. have released sugar-free canned gin products in 2020 and 2024, respectively. The demand for both remains strong as they pair well with a variety of foods, the companies said, with one representative saying, "The momentum is unstoppable."
Kyodo News
27-05-2025
- Business
- Kyodo News
FEATURE: Kampai with a local twist, Japan gets crafty with gin
By Shohei Machiyama, KYODO NEWS - 8 hours ago - 09:47 | Feature, All, Japan Yudai Matsuzaki's idea to produce craft gin in a nation where "shochu" spirits and whiskey rule the day came from a simple yet unique place: a desire to make use of a forest where he played as a child. It didn't hurt that Matsuzaki, owner of a distillery near Tokyo, also loves gin. Matsuzaki, 37, is one of a growing number of small-scale distillers in Japan using homegrown ingredients, some of which incorporate local specialties, to produce craft gins, fueling a domestic gin boom. According to the Japan Spirits and Liqueurs Makers Association, domestic shipments of the spirit were under 1.2 million liters per year until 2019. They then began to increase gradually, topping 5.5 million liters in 2024. Gin is a distilled spirit made from grains such as barley. Once flavored with juniper berries, producers can add other ingredients, enjoying more flexibility to experiment compared with other liquors. An aroma of citrus wafted in the air in mid-March at Matsuzaki's distillery in Kawagoe, Saitama Prefecture, near Tokyo. Matsuzaki had held on to a dream of making use of a desolate forest in Kawagoe where he used to play. Around 2010, he planted a conifer there to obtain juniper berries. Requiring cool conditions and low humidity, the tree struggled to grow at first. But Matsuzaki ensured it had shade from surrounding trees, and it eventually bore fruit over several years. While many Japanese distilleries use imported botanicals for their gin, Matsuzaki insists on making his own. "I want to express the taste of my hometown, where I was born and raised," said the head of Matsuzaki Co. The company's Togedama brand has seen brisk sales since its release in 2020. The fact that distillation equipment for whiskey and shochu can be converted to produce gin, which does not typically require aging, has been a boon to the industry. Another merit is that gin can be quickly monetized from production to sales, the association says. The boom is prompting small and midsize shochu and whiskey makers to make use of their existing facilities. Since 2017, Masahiro Shuzo Co. in Itoman, Okinawa Prefecture, has offered a gin produced by redistilling an Okinawan spirit called Awamori, and adding local ingredients such as "goya" bitter gourd. In Iwate Prefecture, sake brewer Nanbu Bijin Co. in Ninohe, which is one of the leading lacquer producers in Japan, distills its product with burnt lacquer wood to infuse a smoky flavor. Meanwhile, Goto Tsubaki Distillery in Nagasaki Prefecture's Goto Islands provides a gin flavored with the aroma of local camellia flowers. E-commerce sites and bars dedicated to gin are also on the rise. Craft Gin Bar Copain in Tokyo's Toshima Ward has crafted some 900 types of gin. "People are coming in droves to seek out the gin they like," said owner Tetsuo Hagawa, 55. "We are making efforts to make it a familiar alcoholic beverage and not just a passing fad." Major manufacturers are eager to join a market that shows no signs of slowing. Suntory Holdings Ltd. and Asahi Breweries Ltd. have released sugar-free canned gin products in 2020 and 2024, respectively. The demand for both remains strong as they pair well with a variety of foods, the companies said, with one representative saying, "The momentum is unstoppable." Related coverage: Historic Japan sake brewery offering courses for foreign sommeliers Japan's oldest sake brand determined to keep taste unchanged Sake's export boom bringing in new fans and food pairings
Kyodo News
27-05-2025
- Business
- Kyodo News
FEATURE: Kampai with a local twist, Japan gets crafty with gin
By Shohei Machiyama, KYODO NEWS - 7 minutes ago - 09:47 | Feature, All, Japan Yudai Matsuzaki's idea to produce craft gin in a nation where "shochu" spirits and whiskey rule the day came from a simple yet unique place: a desire to make use of a forest where he played as a child. It didn't hurt that Matsuzaki, owner of a distillery near Tokyo, also loves gin. Matsuzaki, 37, is one of a growing number of small-scale distillers in Japan using homegrown ingredients, some of which incorporate local specialties, to produce craft gins, fueling a domestic gin boom. According to the Japan Spirits and Liqueurs Makers Association, domestic shipments of the spirit were under 1.2 million liters per year until 2019. They then began to increase gradually, topping 5.5 million liters in 2024. Gin is a distilled spirit made from grains such as barley. Once flavored with juniper berries, producers can add other ingredients, enjoying more flexibility to experiment compared with other liquors. An aroma of citrus wafted in the air in mid-March at Matsuzaki's distillery in Kawagoe, Saitama Prefecture, near Tokyo. Matsuzaki had held on to a dream of making use of a desolate forest in Kawagoe where he used to play. Around 2010, he planted a conifer there to obtain juniper berries. Requiring cool conditions and low humidity, the tree struggled to grow at first. But Matsuzaki ensured it had shade from surrounding trees, and it eventually bore fruit over several years. While many Japanese distilleries use imported botanicals for their gin, Matsuzaki insists on making his own. "I want to express the taste of my hometown, where I was born and raised," said the head of Matsuzaki Co. The company's Togedama brand has seen brisk sales since its release in 2020. The fact that distillation equipment for whiskey and shochu can be converted to produce gin, which does not typically require aging, has been a boon to the industry. Another merit is that gin can be quickly monetized from production to sales, the association says. The boom is prompting small and midsize shochu and whiskey makers to make use of their existing facilities. Since 2017, Masahiro Shuzo Co. in Itoman, Okinawa Prefecture, has offered a gin produced by redistilling an Okinawan spirit called Awamori, and adding local ingredients such as "goya" bitter gourd. In Iwate Prefecture, sake brewer Nanbu Bijin Co. in Ninohe, which is one of the leading lacquer producers in Japan, distills its product with burnt lacquer wood to infuse a smoky flavor. Meanwhile, Goto Tsubaki Distillery in Nagasaki Prefecture's Goto Islands provides a gin flavored with the aroma of local camellia flowers. E-commerce sites and bars dedicated to gin are also on the rise. Craft Gin Bar Copain in Tokyo's Toshima Ward has crafted some 900 types of gin. "People are coming in droves to seek out the gin they like," said owner Tetsuo Hagawa, 55. "We are making efforts to make it a familiar alcoholic beverage and not just a passing fad." Major manufacturers are eager to join a market that shows no signs of slowing. Suntory Holdings Ltd. and Asahi Breweries Ltd. have released sugar-free canned gin products in 2020 and 2024, respectively. The demand for both remains strong as they pair well with a variety of foods, the companies said, with one representative saying, "The momentum is unstoppable." Related coverage: Historic Japan sake brewery offering courses for foreign sommeliers Japan's oldest sake brand determined to keep taste unchanged Sake's export boom bringing in new fans and food pairings
Yahoo
22-05-2025
- Business
- Yahoo
World Whiskey Society Unveils 20-Year-Old American Light Whisky Cigar Blend Gothic Edition
NEW YORK, May 22, 2025 /PRNewswire/ -- World Whiskey Society (WWS), renowned for curating rare and ultra-premium expressions, proudly introduces the newest addition to its exceptional portfolio: the American Light Whisky Cigar Blend Gothic Edition, aged 20 years. This 48% ABV whisky reflects World Whiskey Society's dedication to innovation and craftsmanship, blended with six different cask finishes that lend depth and character. Crafted to complement a fine cigar, this expression features finishing in Cognac, Tawny Port, Awamori, Tequila, PX Sherry, and Madeira casks. Each barrel type contributes its own unique layers of flavor, from rich dried fruits and dark chocolate to subtle spice, citrus, and herbal nuances. This Gothic Edition reveals a deep amber hue and an aromatic bouquet of figs, raisins, caramel, toffee and aged tobacco leaves. The palate unfolds in bold waves of roasted nuts and dark chocolate, brightened by hints of citrus and herbaceous undertones. The long, warming finish brings lingering impressions of dried fruit, dark caramel, and a touch of smokiness, enhanced by a trace of citrus zest and oak for a refined close to each sip. "The 20YR Cigar Blend showcases our passion for creating one-of-a-kind spirits," said Alex Kogan, CEO of World Whiskey Society. "From the blend of six distinct cask finishes to the bold presentation, this release is designed for whiskey enthusiasts looking for something truly special." The American Light Whisky Cigar Blend Gothic Edition is now available for $169 on the WWS online shop and select local retailers. For more information about World Whiskey Society and its full portfolio of rare and collectible whiskeys, please visit - About World Whiskey Society Established in 2020, the World Whiskey Society (WWS) comprises an ultra-premium collection of rare expressions previously unavailable to even the most sophisticated whiskey enthusiasts. WWS scours the globe far and wide with a singular goal in mind – uniqueness – before selecting a distillery partner to join WWS. Or they may choose to release something completely new by finishing small-batch American bourbon in exotic oak barrels from Japan. Whether it is the Classic Collection, the Reserve Collection, the tributes to Doc Holliday, or the Diamond Collection, WWS offers whiskies for everyday enjoyment and moments of celebration. Media Contact: Huiru Guo, hguo@ View original content to download multimedia: SOURCE World Whiskey Society
Metropolis Japan
05-05-2025
- Metropolis Japan
Ishigaki Island Travel Guide
In 2018, Ishigaki Island beat out Maui, Reykjavik and other major destinations to top TripAdvisor's list of trending spots. A few years on, the Okinawan island hasn't lost its magic. Located just a short flight from Tokyo, Ishigaki offers crystal-clear waters, vibrant coral reefs and food you won't forget. If you're looking for a tropical escape without leaving Japan, this Ishigaki Island travel guide will help you plan your trip right—whether you're a beach bum, a food lover or an adventurous road-tripper. Okinawa Prefecture, Japan's southernmost region, is made up of three major island chains: the Okinawan Islands, the Miyako Islands and the Yaeyama Islands, where Ishigaki is located. Ishigaki is a 3-hour flight from Tokyo and only 40 minutes from Taiwan. Upon arriving at New Ishigaki Airport, the scenery shifts instantly—lush hills, turquoise waters and a slower pace of life. It feels like another world, far removed from the bustle of Okinawa City or Naha. Kabira Bay, Ishigaki, Okinawa, Japan. The bay forms part of the Iriomote-Ishigaki National Park. While the island isn't large, getting around can be a little tricky without a car. Budget travelers can take advantage of local buses, with a 5-day unlimited ride pass going for just ¥2,000. However, service winds down early in the evening, with some routes ending as early as 6 or 7 pm. If you miss the bus, taxis are a backup option. Fares start lower than in Tokyo—about ¥390 per kilometer—and many drivers are chatty and curious, especially with visitors from bigger cities. For maximum flexibility, consider renting a car. Japanese-language rental sites offer better deals (from ¥4,000/day including gas), but English-friendly versions are also available for a bit more. Most routes pass through Ishigaki City, home to under 50,000 residents. Despite its size, the city has a lot to offer. Local favorites include: Vanilla Deli for indulgent burgers Banana Cafe for cocktails using Awamori (Okinawan rice liquor) An A&W for those craving American fast food If you're a meat eater, don't miss the island's famed wagyu. Ishigaki beef is prized for its tenderness, thanks to a lower melting point in the fat. Expect to pay upwards of ¥5,000 for a proper cut—but if you're going to splurge, this is the place. More Ishigaki Ocean Experiences: Snorkeling the blue cave Mangrove kayaking and trekking Two of Ishigaki's most delicious (and budget-friendly) exports are purple sweet potatoes ( beniimo ) and dark Okinawan sugar cane. These show up in everything from cakes to jams to individually wrapped candies. They make excellent souvenirs—well-packaged, fairly priced and more affordable than similar snacks elsewhere in Japan. Most accommodations are either in Ishigaki City or scattered along the coast. Options range from guesthouses to private resort estates. I stayed at the Blue Ocean Resort, a private villa near the beach. Many hotels, including Fusaki, offer reasonably priced bicycle rentals (around ¥1,080/day), which are great for exploring nearby attractions: Tojinbaka, a Chinese-style tomb Nei Museum of Art, a bright gallery with painted silk landscapes Fuzaki Kannon Do Shrine, dedicated to the Shinto goddess of mercy Ruins of Utara coal mining facility on Iriomote Island, Okinawa, Japan, A short bike ride away from Fusaki is Miru Miru Hompo, a gelato shop and lunch spot with unbeatable coastal views. Ice cream, taco rice, and beef bowls go for around ¥500—making it easy to fuel up on the go. But to fully experience Ishigaki, rent a car and hit the road. One of the island's most iconic spots, Kabira Bay is known for its emerald-green waters and glass-bottom boat tours (around ¥1,000). These quick 30-minute cruises take you over coral reefs teeming with clownfish and blowfish. Some tours also come with a coupon for Blue Seal ice cream—a nostalgic Okinawan brand first created for American G.I.s. For panoramic views, skip Mt. Omoto (the island's tallest peak) and hike up Mt. Nosoko. The trail is steep and wild, with low branches and muddy patches on rainy days, but the views from the top are worth the effort. On the island's northeast corner, Uganzaki Cape features a lighthouse and dramatic cliffs. Brave the path past the small shrine to reach the outcrop's edge—rewarding you with one of the island's most unforgettable ocean views. If you have extra time, use Ishigaki as a base to explore the rest of the Yaeyama Islands. Taketomi Island is just 15 minutes by ferry (¥580). It's a preserved glimpse into traditional Okinawan life, with coral-walled houses, sandy lanes and water buffalo carts. After hopping off the ferry, a free shuttle takes you to rental bikes so you can loop the island in a couple of hours. Don't leave without trying Yaeyama soba and a towering brown sugar kakigori. Iriomote Island, the second-largest in Okinawa Prefecture, is a bit further and more expensive to reach, but worth it for outdoor enthusiasts. Think kayaking through mangroves, hiking waterfalls and spotting rare wildlife. Interested in more Okinawa and Ishigaki travel guides? Read these next: JUNGLIA: Okinawa's Ambitious New Theme Park Opens in July Hilton Okinawa Sesoko Resort, Okinawa Miyako: Explore Okinawa's Most Underrated Island
