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  2. Although juniper is at the core of gin making, this is supplemented with other botanicals – peels, barks, seeds, spices, fruits and flowers. Japan has no shortage of these, giving a distinctly local flavour: green tea, yuzu, shiso, sansho, bamboo, tankan, hebesu, mikan, goya, shekwasha… all feature in the country’s gins.
    www.tokyoweekender.com/food-and-drink/whats-behind-japanese-gin-boom/
    www.tokyoweekender.com/food-and-drink/whats-behind-japanese-gin-boom/
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