CACAO ÉTHIQUE

This is an ethical gin uses cacao husk as a botanical.
The cacao husk (skin part), which is separated and discarded during the roasting process of cacao in ordinary chocolate making, is used. High quality cacao with excellent flavor and aroma is very compatible with distillation, which extracts the aromatic components. For the original sake, we use the ginjo “kasutori shochu” of hiraizumi, a local sake from Akita Prefecture. As the flavor reminds us of pineapple aroma, banana and caramel, we chose the best cacao because of its acidity and savory taste.