135 East Hygo Dry Gin is a Japanese craft gin from Akashi in Hygo Prefecture, combining traditional London-Dry botanicals with distinctively Japanese ingredients and a splash of sake distillate. Floral and citrus-bright up front, balanced by peppery spice and a refined, elegant finish, its built for both gin & tonic lovers and more adventurous cocktail mixers.

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Key Specs & Origins

Feature Detail Brand / Producer 135 East (by Akashi Sake Brewery / Kaiky Distillery), Akashi City, Hygo Prefecture, Japan Name / Style Hygo Dry Gin / Hyogo Dry Gin marketed in Japanese as 135 (135 East Hygo Dry Gin) Inspiration Named for the 135 East meridian which crosses Akashi City; this gin draws inspiration from Japans Taish period (1920s), when Western and Eastern cultures were blending, to create something unexpected and beyond borders. Botanical Blend Uses three classic European botanicals + five Japanese ones (including yuzu, shiso, ume, sansho pepper, sencha) Special Ingredients / Techniques Includes a touch (splash) of sake distillate (from Akashi-Tais Junmai sake), and uses vacuum distillation of certain Japanese botanicals to preserve delicate aromas. Proof / ABV Typically 40-45% ABV (standard gin strength; specific ABV not always clearly listed)

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Tasting Profile

Aspect Notes Nose / Aroma Floral blossoms and perfume-like notes; fresh citrus (especially yuzu) and bright juniper; mild green tea (sencha); herbaceous shiso leaf; subtle ume (Japanese plum/fruit) in the background. Palate / Taste Smooth entry with citrus and juniper; yuzu is prominent; herbal and botanical complexity from Japanese botanicals; sansho pepper provides a spicy warmth; sake element softens sharper edges; balanced sweetness (not sugary) from fruit and floral components. Finish Elegant and slightly peppery; lingering citrus zest, mild herbal and tea notes; dry but balanced, with a smooth fade rather than harsh alcohol burn.

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What Makes It Special

• The fusion of East & West botanicals rather than purely traditional gin profile or purely Japanese style, it combines both in ways that highlight Japanese flavors without rendering the gin non-recognizable to gin lovers.

• Use of sake distillate is unusual it adds a unique texture/softness and links it to the local sake-making heritage.

• Vacuum distillation for certain botanicals helps preserve delicate aromas and avoid over-cooking or harsh extraction.

• An unexpected gin its marketing emphasizes being adventurous, not totally predictable; that appeals to gin drinkers looking for variety.

• Works very well in a classic gin & tonic: citrus (yuzu) garnish and a premium tonic water will showcase its bright and floral notes.

• Great in cocktails that benefit from herbal complexity: gin cocktails with floral or citrus twists.

• Will likely appeal to both those curious about Japanese spirits and traditional gin drinkers seeking something fresh.

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How to Enjoy & Pairings

• Gin & Tonic: 45 ml 135 East + premium tonic water; garnish with a twist of yuzu or orange peel; maybe shiso leaf if available.

• Citrus Cocktails: Use in gimlet-style (lime or yuzu), or in a French 75 variant using sake or sparkling wine instead of champagne for local flair.

• Herbal / Floral Mixes: Cocktails that include peach, ume, elderflower; moderate sweetness and botanical lift.

• Food Pairings: Pair with light Japanese fare (sashimi, tempura), citrusy seafood, grilled vegetables, or even desserts using yuzu-citrus or mild plum/ume flavors.