Domestically produced gin has seen a sharp increase in export. Amid the global boom in popularity for the distilled liquor, Japanese gin drinks are garnering attention for their unique use of ingredients, such as cherry blossoms and tea leaves.
According to trade statistics compiled by the Finance Ministry, the amount of Japanese gin exported in 2019 was 2,080 kiloliters, an approximately ninefold increase from the 231 kiloliters in 2017.
Made from barley and other ingredients, gin can be appreciated on its own and also used in cocktails. The global popularity of gin surged after gin distilleries were legalized in London in 2008 for the first time in about 200 years. Most of the gin exported from Japan is sent to Europe and the United States.
In Japan, while major liquor companies Asahi Breweries, Ltd. and Suntory Spirits Ltd. are putting a good amount of effort into their gin sales, the distilled spirit is produced at smaller companies as well.
Each company uses a variety of ingredients, such as cherry blossoms, sansho pepper and goya bitter gourds, to add flavor and aroma to their products, thereby successfully attracting customers eager to try new types of gin.
In response to expanding demand for gin, Suntory Spirits is planning to make an investment of about 2 billion yen in the reinforcement of equipment and facilities at the company's factory in Osaka, its gin production base, and plans to double the amount of gin the company produces annually by 2022. Asahi Breweries has also resolved to largely increasing the volume of gin sold this year.
Read more from The Japan News at https://japannews.yomiuri.co.jp/
