It was a bold move that led Komasa to use Shochu as a base alcohol for their gin, but they went even one step further to introduce the velvety dark richness of hojicha.  Hojicha is a tea produced by lightly toasting tea leaves over a hot pan, creating an incredible medley of savoury, roast flavours that give this gin a profile like no other.
 
500ml / 45%
 
Tonic Pairing Suggestion: The Carbonation Tonic