The Akita distillery
The island of Honshū, Japan’s largest, is home to majestic landscapes: cedar forests, rice terraces, mountains and crystal-clear springs.
It is in the heart of this unspoilt environment that the Akita distillery, home of Etsu Double Yuzu, Etsu Double Orange and Etsu Sakura, is located.
Nestled close to the Ōu Mountains, the longest mountain range in Japan, the distillery benefits from water of rare purity, bringing freshness and balance to each creation.
Inspired by local craftsmanship, it works with iconic ingredients such as yuzu, bitter orange peel, matcha and cherry blossom.
Guided by a respect for tradition and nature, the Akita distillery perpetuates age-old know-how, crafting unique gins that reflect Japanese excellence.
The process
At Akita, time and precision guide every step. The botanicals are slowly macerated for 7 days in 67% molasses alcohol, before being removed for a pure, delicate distillation. Ōu mountain water then reveals the freshness and balance of ETSU gins.
MACERATION
The botanicals are macerated for 7 days in sugar cane alcohol at 67°. The sugar cane alcohol brings an exceptional roundness to the Etsu gin.
SEPARATION
The botanicals are removed from the alcohol which is reduced to 30° before distillation.
DISTILLATION
The gin is distilled once without the botanicals in a copper still. The alcohol then comes out at 65°.
DILUTION
The alcohol degree is reduced before filtration to 43° with water from the Ōu Mountains, the longest mountain range in Japan, which brings purity and freshness.
FILTRATION
Before bottling, the gin is filtered through a fine mesh filter to remove impurities. Etsu is not chill-filtered to preserve all its flavour properties.
