I was randomly out shopping some time back when, quite by surprise, I came across a new gin called Jinzu. I think the title of this entry already gives away what this fairly young gin is all about. This little gem includes some unique ingredients I have never seen in any other gin before: Japanese yuzu, cherry blossom and sake. “Sake,” I thought, “in a gin? This can’t be! What fresh new way is this to make gin?” Even the bottle’s design exhibited a unique elegance and quirkiness that attracted me.
The gin is named after the Jinzu river in Japan, where every year during spring, people can witness the beauty of the 1000 cherry trees lining up along the river bank. This is what inspired Dee Davies, the creator of Jinzu and a Japanese cultural fan, to choose cherry blossom as an ingredient for this distinctive gin.
Jinzu + Original Yuzu Ocha Japanese Tonic Water + Granny Smith
My favourite out of the two cocktails!
Davies suggests the drink be served with a slice of green apple and Fever Tree Tonic. This fruit is not often associated with gin and tonic, but this is one of the few cases in which it works well. Being in an experimental mood when I made my first mix, I ignored this advice and thought I would try it with some lemon peel instead. Needless to say, the combination didn’t come together very well… Out of the numerous varieties of green apple, I chose Granny Smith not only for its crisp and moderately juicy texture, but because it pairs well with the citrus tones of the yuzu. The Japanese regard yuzu quite highly, so much so that they use it for cooking, bathing and even giving flavour to their sake. And speaking of sake, you can really discern its tell-tale aroma when you smell this fine, clear gin.
With that in mind, this recipe needs a good quality tonic water to match all these subtle flavours. While at the supermarket I came across a couple of new tonics that, curiously enough, featured yuzu in their composition. The first one is the innovative Original Yuzu Ocha Japanese Tonic Water. It has proven to bring out the scent of the apple and the sake, but what I really like about this tonic is that it’s got a fairly neutral flavour, giving the Jinzu a chance to make a tasteful impact. When added to the mix, the citrus elements are heightened, the sweetness is increased and the characteristic warmth of the rice liquor also makes its presence as you drink the cocktail. Even the delicate flavour of the cherry blossom comes out and the drink has a less bitter aftertaste, allowing it to go down very smoothly.
Jinzu + QYuzu Tonic Water + Granny Smith
A slightly different take on Jinzu.
If you’ve got the chance to try this particular gin and tonic combination, I can say it’s certainly an alternative take on Jinzu. Personally I favoured this mix far less than the one above, as the cloudy and flat tonic has a very bitter flavour that ruins the subtle hint of sake contained within Jinzu.
I once learned that adding any kind of juice to tonic eliminates the gas completely and makes the tonic flat. This would explain why QYuzu is such a flat drink. If you ever spot fruit juices being added to a gin and tonic, you’ll see what I mean.
This cocktail gives out a stronger citrus scent compared to the previous mix and as you take a sip, it starts with a sweet flavour that lingers on the tongue, but ends with a bitterness that stays in the back of the throat. In terms of the cherry blossom, I could no longer taste that element in the gin either.
Overall, it’s not a gin and tonic mix I would recommend. All things considered, Jinzu is a gin I would speak favourably of. It distinguishes itself from many other gins in the market and it won’t disappoint those of you who are looking for new ways to enjoy a gin and tonic with an Oriental twist.
Go ahead and fix yourself a Jin & Tonic!
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Jinzu Gin
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