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東經135度線 135° GIN 酒 East HYŌGO DRY GIN

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+ ~ 酒精度：42% ~ 食物搭配： 建議直接品嚐，也可以調配🍸cocktail 增添味道的變化 ~ 建議飲用溫度：6° – 10° 135°East 我們稱呼為 “兵庫縣風格”，即幹杜松子酒與柚子和Sansho胡椒的柑橘和香料的平衡。 135°East與其他5種日本植物藥混合可帶來豐富的口味體驗：雪松。紫蘇葉。菊花。柚子和山椒。 ~ 產自日本兵庫縣, 以明石市的釀酒廠子午線 : 東經135度命名 以和諧的方式,揉合東西方傳統之美 採用傳統的倫敦杜松子酒, 再採用大量日本植物，包括雪松木，紫蘇葉，菊花，山椒和柚子！ 濃濃柚香和令人愉悅的辛辣餘味在芬芳的杜松子酒中交織精美, 製作出有豐富層次和味道的，不小心一喝就會上癮 琴酒濃度高達42度，適合以冰兌著品嘗，或是做成雞尾酒，不管哪種方式都可以感受到135°East特殊的香氣。 135° EAST 創作概念 明石酒造的蒸餾專家 Kimio Yonezawa 收集並審查了來自日本各地的大約50種植物、水果、藥材。 Kimio 經過仔細並徹底的選擇和組合配塔。 Kimio 最後只選擇了5種日本植物藥，在他看來135° EAST 由傳統杜松子酒和植物、水果結合得很精湛，並且很好地代表了他所愛的日本。 135° EAST 含有蒸餾清酒。原因是多種多樣的：大米是日本飲食和文化歷史的核心，通常被描述為“日本靈魂”的體現，因此在135° EAST 包含了一些蒸餾清酒的精神似乎很自然。 此外，Kimio Yonezawa 使用的清酒是純麥酒。即以山田大米製成，也被稱為“米飯之王”。蒸餾後，它具有典型的柔軟甜味，他相信，它會輕輕包裹並與五種日本植物藥一起使用。 這個是Kimio Yonezawa 的手筆，也是這個緣故，讓我們想起日本人對大米的喜愛，並且以一種原始的方式表達。 ~Alcohol content: 42% ~ Food pairing: It is recommended to taste it directly, or you can mix it with a 🍸cocktail to add a change in taste ~ Recommended serving temperature: 6° – 10° 135°East What we call "Hyogo Prefecture Style" is a balance of dry gin with citrus and spice from yuzu and Sansho pepper. 135°East is blended with 5 other Japanese botanicals for a rich flavor experience: Cedar. Perilla leaves. chrysanthemum. Grapefruit and sansho. ~ Produced in Hyogo Prefecture, Japan, named after the brewery meridian in Akashi City: 135 degrees east longitude In a harmonious way, we combine the beauty of Eastern and Western traditions using traditional London gin. Then use a large number of Japanese plants, including cedar wood, perilla leaves, chrysanthemums, sansho pepper and yuzu! A rich grapefruit aroma and a pleasantly spicy aftertaste mingle beautifully with the fragrant gin. It is made with rich layers and flavors, and you will become addicted if you drink it accidentally. The concentration of gin is as high as 42 degrees. It is suitable for drinking over ice or made into cocktails. Either way, you can feel the special aroma of 135°East. 135° EAST creative concept Kimio Yonezawa, Akashi Shuzo’s distilling expert, collected and reviewed approximately 50 types of plants, fruits, and medicinal herbs from all over Japan. Kimio carefully and thoroughly selects and combines towers. Kimio finally chose only 5 Japanese botanicals. In his opinion, 135° EAST is a superb combination of traditional gin, plants and fruits, and well represents the Japan he loves. 135° EAST contains distilled sake. The reasons are varied: rice is central to Japan's culinary and cultural history, and is often described as embodying the "soul of Japan," so it seemed natural to include some of the spirit of distilled sake in 135° EAST. Additionally, the sake used by Kimio Yonezawa is junmai. It is made from Yamada rice and is also known as the "King of Rice". Once distilled, it has a characteristic velvety sweetness that, he believes, is lightly coated and served with five Japanese botanicals. This is the handiwork of Kimio Yonezawa, and for this reason, it reminds us of the Japanese people's love for rice, and expresses it in an original way.

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