10 Best Japanese Gins in 2022 (Japanese Alcohol Expert-Reviewed)

Pros:

• Reports that it's easy to drink
• Balanced botanical notes
• Distilled separately and then blended

Cons:

• Complaints that subtle notes can become lost in complicated cocktails

Ki No Bi utilizes eleven botanicals that are distilled separately and blended back together to create subtle balanced flavors. This gin features lemon and yuzu at the forefront. It even uses local water from the the district of Fushimi.

Some said that this gin isn't suitable for complicated cocktails due to its mellow nature. However, many enjoyed it in more basic cocktails, like gin and tonics, or on the rocks. Reviewers complimented its subtle and smooth flavor, saying it's easy to drink.

Pros:

• Uses the highest quality tea leaves
• Subtle chocolate-like sweetness
• Great on the nose

Cons:

• Some reviewers noted a light saltiness

Ki No Tea is a product born out of collaboration with a local tea grower founded in the Meiji era. Tencha (the leaves of matcha) and gyokuro (tea leaves grown in the shade) come together to give this gin a distinctive sweet tea flavor that's reminiscent of white chocolate. 

A couple of reviewers noted a hint of saltiness to the palate. However, most praised this gin's enticing scent and fragrant aftertaste, and they recommended serving it on ice to truly savor the tea flavors.

Pros:

• Easy to drink for beginners
• Pairs well with ginger
• Ingredients harvested at the peak time

Cons:

• Reviewers say that botanicals are a little ordinary

Suntory's Roku Gin is crafted with Japan's four seasons in mind. Roku, meaning "six," represents the botanicals in this gin that can only be sourced in Japan. They make sure to harvest these ingredients during the peak of the season to take full advantage of their flavor. 

Though some gin drinkers commented that its flavor combination was a little unadventurous, most praised its clean, crisp taste. Many also loved the bottle design. Drinkers enjoyed pairing it with a good tonic, and some even suggested trying it with ginger ale. 

Pros:

• Smooth, long finish
• Each botanical is distinguishable on the palate
• Corn imparts sweetness, and barley imparts cereal notes

Cons:

• Difficult to mix in some cocktails

Though Nikka is most famous for their whiskey, they've adopted their signature distillation method to create a silky gin. This gin utilizes 11 botanicals, including many citruses. Sansho pepper is also a stand-out ingredient, showing itself in the peppery finish. 

Many reviewers felt like the pepperiness is the highlight of the gin. Many also praised its depth of flavor and smoothness. Reviewers recommended drinking it neat or using it in a Negroni due to its slightly bitter citrus and pepper notes. 

Pros:

• Uses only Hiroshima-sourced ingredients 
• Crushed up oyster shells and wasabi are standout ingredients
• Uses Japanese juniper berries

Cons:

• Use of oyster shells makes it not suitable for vegetarians and vegans

Sakurao's Limited Gin encompasses the spirit of Hiroshima by including 17 locally-sourced ingredients. Oyster shells and wasabi are impressive additions, adding depth and uniqueness. This gin also features local Japanese juniper berries, whereas most other gins use imported juniper.

If you're vegan or vegetarian, this gin may not be suitable for you. However, most reviewers were intrigued by the bold brininess imparted by the oysters and how it blends with earthy spice and citrus notes. 

Pros:

• Uses only local Okinawan ingredients
• Reviewers like the interesting herbaceous notes

Cons:

• Some complaints of a strong Awamori flavor

Masahiro's Okinawa Craft Gin embraces the southern tropical Japanese region. They distill local tropical ingredients such as guava, hibiscus, and bitter melon into the Okinawan rice spirit "Awamori." This results in a unique gin with a different flavor profile than ones from Japan's main island.

Some drinkers felt like the taste was assertive due to its use of Awamori. But, most others praised its unconventionality and layers, noting that it's not juniper-forward like most gins are. They also said that the green notes from the botanicals give it a bold flavor that's perfect for sipping. 

Pros:

• Locally sourced ingredients from Wakayama
• Earthy and peppery notes set it apart from most citrus forward gins
• Reports that it's good for cocktails

Cons:

• None

This gin uses ingredients only from Wakayama, including citruses, pepper, and Japanese umbrella pine. This special pine botanical provides the gin with fresh, earthy notes that peak through the juniper before the sansho rushes in with a punchy peppery aftertaste.

Most drinkers enjoyed the uniqueness of the umbrella pine, saying it adds many fresh notes. They also noted that this is a great gin for making cocktails. 

Pros:

• Good for sweeter cocktails
  
• Citrus forward
  
• Good for those who like a strong liquor taste

Cons:

• Doesn't list all of the botanicals
• Some say it tastes more like shochu than gin

Komasa's Komikan Gin is made using the distillery's rice shochu and the world's smallest mandarins, known as komikan, native to the volcanic island of Kagoshima. These fruits pack a mellower punch than your standard orange, while the addition of coriander emphasizes the fruit's sweet fragrance.

Some drinkers felt that the use of rice shochu as the distillate makes this taste more similar to vodka. However, this gin was widely praised for its burst of citrus notes.

Pros:

• Good for beginners
  
• Ideal choice for those who love cocktails
  

Cons:

• Some comments say that the citrus is a little one-note
  

This gin is packed with fresh local Miyazaki yuzu citruses. The straightforward yuzu flavor makes this an accessible and refreshing choice for those who love cocktails. The distillery also distills its botanicals with a sweet potato and sugar cane base, adding extra body. 

Some drinkers noted that this gin has a less complex profile. However, many loved the strong flavor of the zesty yuzu, and others still praised the elegant wax-sealed bottle. Most suggested drinking it in cocktails, like a gin and tonic.

Pros:

• Use of umami ingredients
  
• Botanicals are sourced from a local park
  

Cons:

• Not recommended for beginners

The Benizakura 9148 Gin is a product from Hokkaido. This distillery often releases batches based on seasonal botanicals, and ingredients are collected in their 100-year-old park. This version features kelp, dried radish, and mushroom for a blend of intriguing umami notes. 

Some drinkers said that the taste might be difficult for beginners to enjoy. Overall, however, many enjoyed the slight umami flavor, saying it rounded out the rest of the notes. They also suggested pairing it with Japanese food.