After joining the whiskey game and basically winning it, Japan has turned its attention to gin.

Over the last two years, the Land of the Rising Sun has released a flood of new gin products, many of which are made from unique, local ingredients and reveal fascinating umami-rich flavour profiles.

One blend already causing a stir is Sakurao Limited, a premium Japanese gin made from local Hiroshima botanicals.

“Using fresh ingredients from the surrounding sea and mountains, the gin has allowed us to express Hiroshima itself,” says Ayana Yamane from Sakurao distillery, Chugoku Jozo.

Sakurao Limited, which is the distillery’s second gin, is made from 17 locally sourced ingredients, including green tea, cherry blossom, ginger, wasabi, yuzu, orange, shiso leaves – and most unusual of all – ground up oyster shells.

“The oysters capture the atmosphere of the sea and add saltiness to the gin. The area where the distillery is located is very famous for its oysters,” Ayana says.

While most Japanese gins are made from imported juniper berries, Sakurao Limited uses Hiroshima-grown juniper berries as well as their leaves and stem.

“Hiroshima juniper is quite unique in its flavour. It emits a smooth top note and the aftertaste is quite different to the imported juniper berry.”

The salty, citrus-driven spirit can be served either straight or mixed with tonic or soda and garnished with ginger. For more details, head to sakuraodistillery.com.