Etsu Gin: the fruit of a preserved nature

A commitment to quality and respect for nature that is reflected in every sip of ETSU, the unique artisan gin.su, the unique craft gin.

The Asahikawa distillery

The island of Hokkaido, in the north of Japan, is renowned for the purity of its nature, its wild landscapes and its rich gastronomy.
At the heart of this unspoilt region lies the iconic town of Asahikawa, home to the distillery where Etsu The Original and Etsu Pacific Ocean Water were born.

Benefiting from the crystal-clear waters of the Taisetsu mountains, the distillery works with meticulous care, respecting local traditions and the environment.
Every detail counts, from the rigorously selected botanicals – yuzu, angelica root and coriander seeds – to the integration of the deep waters of the Pacific, the signature of ETSU Pacific Ocean Water.

ETSU gins reveal the unique taste of Hokkaido: a rare combination of authenticity, freshness and delicacy.

The ocean as a source of inspiration

Etsu Pacific Ocean Water, a tribute to the sea of Hokkaido, between subtle minerality and iodine expression.

The art of balance

Local botanicals rigorously selected for a perfect balance of roundness, freshness and harmony.

Signature roundness

Japanese refinement and tradition can be found in every drop of Etsu gin produced with skill and meticulousness by the master distillers of the Asahikawa distillery.

In harmony with nature

ETSU Gin draws its essence from Japanese nature, between mountains, seas and forests, respecting the fragile balance of its environment.

The process

The botanicals are macerated for 22 hours in 67% molasses alcohol, before being distilled in a traditional alembic with the botanicals.
The gin is then reduced with pure water from the Taisetsu mountains and, for Etsu Pacific Ocean Water, topped up with a touch of deep Pacific water.
A controlled process that preserves the balance, freshness and roundness characteristic of ETSU Gin.

MACERATION

The botanicals are macerated for 22 hours in sugar cane alcohol at 67°. The sugar cane alcohol brings an exceptional roundness to the Etsu gin.

DISTILLATION

The gin is distilled once with the botanicals in a copper still. The alcohol then comes out at 83°.

DILUTION

The alcohol degree is reduced before filtration to 43° for Etsu Original and 45° for Pacific Ocean Water. It is at this stage that a touch of water from the Pacific Ocean drawn in depth is added for Etsu Pacific Ocean Water.

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.

Where to find Etsu Gin?

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