Following on from sake, shochu and whiskey, Japanese gin is set to be the next big spirit to take the world by storm.

Cameron Pirret, Beam Suntory brand ambassador said: “There has definitely been an increase in interest for Japanese gin. This comes from two places, firstly the growth in new world gins and secondly the demand for Japanese craftsmanship in the culinary world.”

What makes Japanese gin so distinctive are the botanicals used which are a world away from the juniper, coriander and cardamom used in the dry London style.

While still based around spicy and citrusy flavours, Japanese gins draw on local and native ingredients like cherry blossom, yuzu, ginger, green tea, sesame, shiso leaves and sancho pepper.  You can even find some which add wasabi, pine needles and ground up oyster shells.

Different methods are also sometimes used. Suntory, for one, uses vacuum distillation to extract the delicate aromas of cherry blossom for their new Roku gin. The technique helps to preserve the fresh, floral flavours while avoiding any ‘cooked’ taste.

Despite the clear differences, Japanese gin is still consumed the same way, either straight or mixed with soda or tonic water, with the optional garnish of thinly sliced ginger.