SUI Gin Sake_Daiginjo Die Milchsäure

Die Milchsäure

lediglich produziert in einer jährlichen Auflage von 1

since any potential loss of quality will then be barely noticeable—if at all

The Hokkaido Kiyosato Shochu has been produced by the Kiyosato Shochu Brewery since 1975 and is the first potato shochu ever produced in Japan

almost reminiscent of popcorn

SUI Gin Sake_Daiginjo Die MilchsäureYuzu, green tea and ginger: three Japanese botanicals provide the Suntory SUI Gin with refreshing aromas and lightness. These are joined by eight traditional gin botanicals. At the beginning, the citrus note is clearly in the foreground. Suntory expressly recommends enjoying this gin with soda, i. e. as a gin sonic instead of a gin and tonic. At the very least, this is a recommendation for the Japanese palate.