Kaikyo Distillery 135 East Hyogo Dry Gin
Japanese Botanicals with London Dry Style & Sake Infusion
Crafted in Hyogo, Japan, Kaikyo Distillery 135 East Hyogo Dry Gin is an artisanal creation that blends authentic Japanese botanicals with the refined structure of London Dry Gin. Inspired by the Yonezawa family’s long-standing heritage in sake brewing, this unique recipe is elevated by a splash of distilled Akashi-Tai Junmai sake, adding depth and smoothness.
Named after the 135° East meridian that runs through Akashi City, this premium gin greets you with a vibrant floral bouquet layered over fresh citrus aromas. On the palate, expect a silky, balanced mouthfeel, combining bright citrus, gentle bitterness, and delicate floral notes. The distinctive sansho pepper imparts a warm, peppery spice, beautifully mellowed by the sake infusion.
How to Enjoy135°East
Perfect for long drinks, refined cocktails, or adding a spicy twist to the classic gin & tonic, 135° East offers gin enthusiasts an unconventional and intriguing experience.
Tonic No Kami
- 135° East Gin40 ml
- Tonic water80 ml
- Orange Bitters (optional)2 dashes
Garnish with Yuzu peel.
Longitude Line
- 135° East Gin – 30 ml
- Akashi-Tai Umeshu – 10 ml
- Hibiscus syrup – 10 ml
- Fresh lime juice – 15 ml
- Egg white or Aquafaba – 10 ml
Dry shake (no ice), then shake with ice
Garnish: Dried hibiscus flowers.
Kaikyo Negroni
- 135° East Gin – 30 ml
- Italian Bitter – 30 ml
- Sweet Vermouth – 30 ml
Pour all ingredients into ice-filled glass and stir
Garnish: Okinawa molasses and sesame seed roasted on the rim of the glass (and smoked under bell).
Sakura Bramble
- 135° East Gin – 45 ml
- Lemon Juice – 30 ml
- Simple Syrup – 12.5 ml
- Blackberry cream – 12.5 ml
Shake the first 3 ingredients with ice and strain into glass filled with crushed ice. Drizzle liqueur over this mound to create a “bleeding” effect
Garnish: Sakura leaf.
Mishimartini
- 135° East Gin – 60 ml
- Dry vermouth – 30 ml
- Orange bitters (optional) – 2 dashes
Stir all ingredients with ice and strain into chilled glass
Garnish: Vinegar Kombu leaf.
Kampai Fizz
- 135° East Gin – 45 ml
- Lemon Juice – 225 ml
- Simple Syrup – 125 ml
- Top with Soda Water
Shake the first 3 ingredients and strain into chilled glass (no ice). And top with soda for head
Garnish: Red shiso flake and fresh shiso leaf.
