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Sakurao distilling masters use 100-years of distilling techniques and know-how to select only the best ingredients from Hiroshima to create SAKURAO GIN. The botanicals produce a wide variety of aromatic notes, including citrus such as the florid-smelling lemon and the rich fragrance of yuzu, as well as aromas from Japanese cypress and oyster shells. The gin also uses cherry blossoms, known as sakura in Japanese, which is the symbol of Sakurao, where our distillery is located.
In addition to juniper berries, it also utilises a total of 17 specially selected botanicals from Hiroshima and has been distilled using traditional methods from England, the home of dry gin.
The fusion of a citrus-like aroma with the traditional taste of gin is the most distinctive feature of the SAKURAO gin.