Archie Rose release Japanese inspired gin fused with Tasmanian kombu, Fuji apples and sencha

Earlier this year we brought you news of a neat new collaboration between Sydney’s Archie Rose Distilling Co. and acclaimed tattoo artist Kian Forreal, better known as Shodai Horisumi. The partnership gave rise to a new series of four rare Japanese inspired gins, the first of which was Horisumi Autumn with a very curious infusion of red miso, sesame seed, and sancho pepper. Now the second release in that series has arrived, continuing to pay homage to the seasons with the name of Horisumi Winter, a gin promising the familiar “scents and emotions” of the colder months.

The clean and crisp winter air has served as inspiration for this one, making use of locally grown ingredients including Tasmanian kombu, Fuji apples, sencha and genmaicha. It’s paired up with Horisumi’s gorgeous label design of course, which this time features a falcon perched on a pine tree branch with Mount Fuij as the backdrop.

“This collaboration is one inspired by a mutual respect for nature and the hand forged”, offered Archie Rose Master Distiller Dave Withers. “We therefore experimented with a wide range of ingredients that included trialing multiple varieties of seaweed distillate including nori, wakame and different types of kombu before settling on a Tasmanian harvested and cured example”.

Said to evoke the “universal tea drinking winter experience”, Winter is said to benefit greatly from amaritime produce, balancing the salinity of kombu with the sweetness of the apples, the primary characteristic of the flavour profile and one which reflects a common balance often found in Japanese cuisine.

Consistent with the autumn release, the first 200 bottles of Horisumi – Winter will be hand-wrapped in a traditional Japanese furoshiki wrap featuring the individual bottle number and Winter kanji. The limited edition gin is available from Thursday 1st June online at archierose.com.au for an RRP of $99.

Image supplied.