Every bottle of ROKU Gin encompasses over a century of dreams and persistence. The dream of the young Japanese, Shinjiro Torii, was to create original Japanese Spirits the whole world can enjoy, uniquely made from Japan’s nature and her people. In 1899 he founded his company, “The Torii Shoten Store”, predecessor of today’s Suntory.
Shinjiro overcame numerous hardships to make his dream a reality, creating wine, whisky and brandy, and launching Hermes Gin – the first Suntory gin – in 1936. Shinjiro and his successors continued to work hard on building a deep knowledge of distilling alcohol.
The creation and perfection of ROKU are based on more than 100 years of expertise.
A journey through the four seasons with six Japanese botanicals.
ROKU is produced in the “Liquor Atelier”, the specialized craft distillery for Suntory spirits and liquor. The Atelier owns four distinct types of pot stills and, in a process unique to ROKU, the botanicals are distilled separately according to each feature of botanicals to extract the best flavor and maintain their individual characteristics.
For instance, the delicate scent of cherry blossom is drawn out through vacuum distillation in stainless pot stills, whereas the deep flavor of yuzu is achieved by distillation in copper pot stills.
ROKU’s complex, yet harmonious flavor is the result of the unique Japanese sensitivity captured in the blending of the carefully crafted extracts of the 14 botanicals.
Six of them are very special botanicals that are sourced in Japan. These represent Suntory’s commitment to only use the best ingredients harvested from the best growing areas in Japan. Each botanical has been harvested at the peak of its season to extract the best flavor, and distilled to fully embody the
blessings of nature. The harvest of the four seasons has been blended to create ROKU’s balanced flavor.
During Spring Sakura Flower (cherry blossom) and Sakura Leaf (cherry leaf) are collected.
In Summer Sencha Tea (strong green tea growing under the sun) and Gyokuro Tea (premium gentle Green Tea growing under shadow) are harvested.
In Autumn Sansho pepper (one of the typical Japanese spices with a unique fresh citrus aroma) is collected
During Winter Yuzu fruit (rare and very expensive citrus fruit. A super fruit favored by famous chefs) is collected for using its peels.
The rest eight botanicals, that are used are traditional and well known to all of us: juniper berries, coriander, angelica root, angelica seed, cardamom, cinnamon, bitter orange peel.lemon peel.