Honors from ‘The Gin Masters 2023 Asia’ and ‘International Visual Identity Award 2023’
In a thrilling development for gin enthusiasts across Asia, the acclaimed craft gin, ‘Noto Gin,’ is set to make its debut in Hong Kong. Produced and sold by NTG in Suzu City, Ishikawa Prefecture, Japan, and imported and distributed by Yukimasa Matsuda, this artisanal spirit has garnered prestigious awards, receiving the gold award at “The Gin Masters 2023 Asia” and the bronze award for design at the “International Visual Identity Award 2023” in the UK, specifically in the food and beverage category.
A Gin Unlike Any Other
‘Noto Gin’ boasts an enchanting perfume-like aroma, a velvety smooth mouthfeel, and a subtle finish that conceals its 43% alcohol content. These qualities have endeared it to both novice gin enthusiasts and women, presenting a unique interpretation of the gin experience.
Five Unique Noto Ingredients
The secret behind the unique flavor of ‘Noto Gin’ lies in its five distinctive ingredients sourced from Noto:
- Yuzu Peel: Dried yuzu peel from Suzu and Ishikawa Prefecture imparts a refreshing and sweet taste.
- Kaya Berries: A blend of locally sourced Suzu berries and those from Kochi Prefecture results in a tantalizing mix with a delightful freshness and rich sweetness.
- Kuromoji Branches: Collected exclusively in Noto Town, these crushed and dried branches of Kuromoji provide a refreshing touch, particularly popular among female connoisseurs.
- Bay Leaves: Harvested in Noto Town and dried, these bay leaves contribute a rejuvenating taste with a hint of bitterness.
- Moshio: The salt used is crafted in the Nagasaki district of Notojima, Nanao City. Boiling seaweed sargassum with seawater in a vast pot infuses ‘Noto Gin’ with a unique taste derived from trace minerals produced during distillation.
In addition to these local ingredients, classic botanicals such as juniper berry, coriander seed, cardamom seed, and medusweet are also meticulously combined to create a harmonious overall flavor.
From Local Fave to Global Phenomenon
Since its launch in April 2022, ‘Noto Gin’ has seen its popularity surge, with an increasing number of bars and restaurants in the metropolitan area carrying it. High-end restaurants in the UK adopted it in October 2022.
Now, this artisanal gem has captured the hearts of judges in Hong Kong, hinting at its potential to become a favored choice for the growing influx of inbound tourists in East Asia.
Award-Winning Design
Not only celebrated for its exquisite taste but it has also gained recognition for its bottle design. Alongside accolades such as the Ishikawa Eco Brand Award 2022 Product Area Grand Prize, the Good Ishikawa Brand Certification in 2020, and the Monthly Best Print Design for March 2023 sponsored by DesignRush in the United States, it clinched the “International Visual Identity Award 2023” bronze award in the food and beverage category in the UK. With a package design lauded in Japan, the United States, and the United Kingdom, it has emerged as a cherished souvenir of Noto for domestic and international tourists alike.
The Future of Noto Gin
‘Noto Gin’ offers a distinctive experience, thanks to its meticulous craftsmanship and regional ingredients sourced from Noto’s bountiful Satoyama and Satoumi. Here are some standout features:
- Distilled Excellence: Crafted at an experienced distillery in Wales, England, ‘Noto Gin’ combines the richness of Noto’s natural ingredients with skillful techniques, resulting in a remarkably aromatic gin.
- Versatile Enjoyment: A preferred choice for a soda (carbonated) mix, ‘Noto Gin’ allows connoisseurs to savor its exquisite aroma in its purest form. Whether served on the rocks, as a gin and tonic, or in a martini, it promises a blissful experience.
- Perfect Pairing: The refreshing aroma of ‘Noto Gin’ complements Japanese cuisine beautifully, particularly fish dishes such as sashimi and grilled fish, aligning seamlessly with Noto’s rich food culture. It has also gained favor among tourists as local restaurants incorporate it with regional ingredients.
