Moonshot Gin from That Boutique-y Gin Company is made solely with botanicals that have been sent to space. The bottle has a cork stopper with a wooden top (this also featuring the bird), taking the bottle to premium product territory - it’d make a great gift, especially for those interested in gin, Japan or both. The next milestone for the brand now is to launch worldwide. An Australian launch is planned for later this year and we could see the gin going down well in luxury Asian markets, as it fuses both cultures with relative ease. Give up smoking or enjoy the biggest clouds of fruity or herb-tinged vapour possible with the best vapes Japan has been riding high in popularity (and influence) across the food and drinks industry for the past 18 months, with Matcha and Yuzu having already swept the globe,” Olivier Ward, Editor and Co-Founder of Gin Foundry told Good Housekeeping. “Cherry blossom, and other ingredients are now surfacing more often, especially in gin, as drinkers dig deeper into the country and cuisine’s rich heritage and diverse flavour pairings. Combine this with an unquenchable thirst for pink drinks in the UK and it’s easy to see what there's such a phenomenal interest around products with it in." Junmai is brewed using only rice, water, yeast, and koji — there are no other additives, such as sugar or alcohol.

The result? An unspeakably cool gin for anyone who ever dreamed of being a space explorer as a kid, or enjoys looking up at the stars. Feel free to adjust or even invert the vermouth/Old Tom ratios if you want something with a bit more punch. Gin and tonics on the whole are reasonably low in calories when pitted against other alcoholic drinks. Distilled from a blend of Scottish gin, this zesty tipple also features Junmai sake, which is perhaps what provides the silky finish and subtle sweetness. We liked it vey much, and immediately compared it to another B&L discovery, Roku which also includes the tartness of Yuzu peel as one of its botanicals. Jinzu smells like a typical London dry – offering juniper and lime – but with floral notes from the cherry and addition of Angelica root. The Coriander provides the finishing warmth, while the sake introduces an earthy element, which is surprisingly pleasant. The Telegraph values your comments but kindly requests all posts are on topic, constructive and respectful. Please review ourThe O.G. is great in a G&T, with a slice of orange instead of lemon or lime, but Whitley Neill's flavoured gins are also some of the most diverse and delicious on the market. Particularly Blood Orange and Parma Violet. When you think of Japan, what do you think of? Sushi? Godzilla? Sake? The rice wine is popular all over the world and is closely associated with Japanese culture. Sake is loved by master and novice alike; you don?t have to know anything about Japan to enjoy this drink. To make life easier, we've chosen 14 gins guaranteed to make a G&T or martini to remember – or not, depending on how many you drink. 1. Whitley Neill Distiller Desmond Payne was inspired by the Chelsea Physic Garden, just round the corner from the original Beefeater distillery, and has created a lovely herbaceous concoction with hints of lemon verbena and thyme. Bombay Sapphire isn't for everyone, but this iteration of the spirit is worth a try. It's essentially a supercharged, punchier version of the original, with a lot more heat, and a lingering finish.

This tasty gin is exactly as quoted on the bottle and above – and is yet another find from our trusty Gin Scouts, Bill and Lesley. Jinzu Gin is distilled in Scotland yet is presented with a very Japanese style of painting on the bottle depicting cherry branches and blossom. Its name also giving a hint of the anomalous treasures within and apparently named after Japan’s Jinzu River, which is lined with thousands of cherry trees.Several bars, including The Dorchester, have it exclusively made for their drinks, but there are several good recreations for general sale, including this one from Hayman's. Try it in a Martinez, a predecessor of the martini, by stirring 30ml Old Tom, 60ml Italian vermouth, 2 dashes of bitters and 2 dashes of maraschino liqueur with ice before straining into a martini glass.

First launched in July 2013, this raspberry-steeped gin is so prettily pink you almost expect it to taste like candy floss. Distilled at the Cameron Bridge distillery in Scotland in a traditional copper pot still Jinzu combines typical gin botanicals with exotic botanicals from Japan. First into the still are the Juniper from Tuscany and coriander from east Europe. Next are the Japanese botanicals, yuzu citrus and cherry blossom, these are distilled up to approximately 82% ABV. The finishing touch is distilled Junmai sake which gives Jinzu it’s distinctive flavour. Jinzu is the marriage of British gin with the delicate flavours of cherry blossom and yuzu citrus fruit, finished by smooth Japanese sake. The Jinzu take on the classic gin & tonic is a great way to explore the gin’s fresh juniper and citrus-filled flavours.Hollyoaks confirms truly mind-blowing twist as Peri Lomax and Romeo Nightingale’s huge secret revealed Starts with fresh botanicals; soft crisp juniper, with a subtle citrus character from coriander seeds. Many of the best (and my favourite) gins have been created by bartenders. Ford’s Gin (Simon Ford), Portobello Road (Jake F Burger), Aviation (Ryan Magarian) and West Winds (Jason Chan). The nineteen botanicals including pepper, anise, nutmeg and cinnamon, make for a pleasing spice that lingers on the nose as the flavour develops. Serve with fresh oysters, which are in abundance in the area surrounding the distillery. Fleshy citrus jumps to the fore on the nose, with the sake bringing an underlying sweetness. The cherry blossom carries a distinct floral note, but there’s a subtle juniper underpinning it all.

That’s the same amount as a slice of pizza, a Cadbury’s Heroes miniatures bar and three Lees Teacakes respectively. It was brilliant in the saketini, with the addition of more junmai sake in place of vermouth, Jinzu really shone. The only drink where it fell a little flat for me was a Negroni. I think the ratios would have to be changed a little, as the usual 30ml of each ingredient nuked the delicate flavour of the Jinzu gin. Jinzu Negroni

What is not widely known is that creator, Dee Davies, passionately disliked gin until her friends persuaded her that gin was worth getting to know. Jinzu gin was created by Dee Davies, following a winning entry in the World Class ‘Show your Spirit’ competition where bartenders were invited to create their own liquid and brand. Jinzu was launched in 2014 and was the invention of Dee Davis, an English bartender who created it a year earlier as an entrant to Diageo’s Show Your Spirit competition – which he won. Recommended serves of this 41.3 % spirit are Indian tonic and green apple, but it is also enjoyable supped neat, with a very passing resemblance to those cherry menthol sweets for sore throats, but in a far, far more subtle and pleasing way.