Hamada Syuzou Crafts the High-Quality Japanese 'Sasshu' Gin
References: hamadasyuzou.co.jp & thespiritsbusiness
Hamada Syuzou introduces 'Sasshu,' a new premium gin made from a Japanese botanical blend, koji mould, and sweet potato shochu. The gin will be primarily distributed across the UK, France, China, Hong Kong, Singapore, and the US.
Staying firmly grounded in their heritage, the distillery adheres to time-honored Japanese distilling methods that have been meticulously preserved since the company's debut in the year 1868.
The use of koji, a key ingredient in Japanese fermentation, delivers a luscious fruity essence to the gin, intensifying its flavor profile. This delightful characteristic is fused with a thoughtfully curated selection of Japanese botanicals, resulting in a deletectable liquid that is perfect for bartenders, mixologists, and cocktail-makers.
'Sasshu' is 45% ABV and comes packaged in a 700ml bottle. It will debut at Stand F40 at the Japan Pavilion of Imbibe Live.
Image Credit: Hamada Syuzou
Staying firmly grounded in their heritage, the distillery adheres to time-honored Japanese distilling methods that have been meticulously preserved since the company's debut in the year 1868.
The use of koji, a key ingredient in Japanese fermentation, delivers a luscious fruity essence to the gin, intensifying its flavor profile. This delightful characteristic is fused with a thoughtfully curated selection of Japanese botanicals, resulting in a deletectable liquid that is perfect for bartenders, mixologists, and cocktail-makers.
'Sasshu' is 45% ABV and comes packaged in a 700ml bottle. It will debut at Stand F40 at the Japan Pavilion of Imbibe Live.
Image Credit: Hamada Syuzou
Trend Themes
1. Japanese Botanical Blend - Disruptive innovation opportunity: Develop a line of premium spirits using unique, locally sourced botanicals from different regions around the world.
2. Koji Fermentation - Disruptive innovation opportunity: Apply koji fermentation techniques to create innovative flavors in various alcoholic beverages, expanding options for consumers.
3. Craft Distilling Methods - Disruptive innovation opportunity: Combine traditional distilling methods with modern technology to streamline production processes, allowing for efficient scaling of craft distilleries.
Industry Implications
1. Premium Spirits - Disruptive innovation opportunity: Utilize unique and exotic ingredients to create a premium spirits market segment focused on luxury and sophistication.
2. Alcoholic Beverages - Disruptive innovation opportunity: Incorporate Japanese fermentation techniques into a range of alcoholic beverages, promoting experimentation and new flavor profiles.
3. Craft Distillery - Disruptive innovation opportunity: Develop innovative technologies and processes that enable small-scale distilleries to compete with larger, mass-production facilities.
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