Hamada Syuzou, popular for its lychee-heavy Daiyame Shochu, is now releasing a craft gin called Sasshu, which will see a blend of Japanese botanicals, koji mould, and sweet potato-based Shochu.

The new gin is made using Honkaku Shochu (premium grade shochu that requires specific production methods such as single distillation), aligning with the brewery's long heritage since 1868, and has employed traditional Japanese distilling techniques to produce the gin.

The use of koji in the gin, which is highly unique, is said to create a fruitier and more flavorful spirit, which is then harmonised with Japanese botanicals that "elevates its use for cocktail-making".

The gin includes Honkaku imo shochu as the base spirit, as well as juniper, sour pomelo, shikuwasa, rose petal, sakura chips, yomogi (mugwort), biwa (loquat) leaves, and seven other botanicals.

It has been bottled at 45% ABV for each 700 ml bottle.

| Read: [Review] Daiyame Shochu, Hamada Syuzou