HOKKAIDO SHAKOTAN GINShakotan Gin KIBOU Music vibration maturation
This drink brings out even more flavor by fermenting botanicals from Shakotan, Hokkaido, while listening to music.
The Ainu people called the "Sakhalin Spruce" the "Goddess of the Forest."
Its dignified beauty, standing tall without shedding its leaves even during the harsh winter, is a symbol of our hope.
"KIBOU" is a distilled spirit from the rich earth, crafted from botanicals from Shakotan Town, Hokkaido, with a base of the deep orange aroma of Sakhalin Spruce. ~Excerpt from the Shakotan Spirit Homepage~
| Product Name: | Gin |
| Item: | Spirit |
| Alcohol content: | 45% |
| Volume: | 500ml |
| Manufacturer: | Shakotan Spirit Co., Ltd. |
| Storage: | Room temperature |
Siberian bayberry | Myrica gale
The entire plant, including the roots and trunk, is aromatic, with the fruit having a particularly strong aroma and producing numerous essential oils. Its herbal name is Sweet Gale, and it was essential for the production of gruit beer in the Middle Ages. It is said that the distinctive aroma of Scotch whisky is due to the Siberian bayberry found in the moor.
Lindera umbellata | Lindera umbellata
Found only in southern Hokkaido, this tree has a particularly strong fragrance. Its woody branches (dead branches) have a particularly strong aroma; breaking a branch releases a scent reminiscent of Earl Grey tea, making it one of the most fragrant trees in Japan. Kuromoji, the high-quality toothpicks that are served with Japanese sweets, are not uncommon to see.
~Excerpt from the Shakotan Spirit homepage~
Distillery Shakotan Blue
https://shakotan-blue.jp/
ONKYO Corporation
Since our founding in 1946, ONKYO has specialized in audio design, incorporating sensory information into our technology, rather than relying solely on measurement instruments. "We apply audio design that enhances playback purity through physical accuracy and brings out musical expressiveness to food, harnessing the natural power of music to maximize the potential of ingredients." We are currently working with Tokyo University of Agriculture to investigate the effects of musical vibrations on yeast. We are quantitatively analyzing the effects of vibration on yeast, striving to further refine flavor and improve efficiency.
"Shaking Sake" with a Vibrator
~ Shaking Sake to Challenge New Flavors ~
Using our vibration technology, we play music during the fermentation process, directly conveying the musical melody to the sake brewed. Not only does it change the flavor, but it also creates an original sake filled with emotion.
Since our founding in 1946, ONKYO has specialized in audio design, incorporating sensory information into our technology, rather than relying solely on measurement instruments. "We apply audio design that enhances playback purity through physical accuracy and brings out musical expressiveness to food, harnessing the natural power of music to maximize the potential of ingredients." We are currently working with Tokyo University of Agriculture to investigate the effects of musical vibrations on yeast. We are quantitatively analyzing the effects of vibration on yeast, striving to further refine flavor and improve efficiency.
"Shaking Sake" with a Vibrator
~ Shaking Sake to Challenge New Flavors ~
Using our vibration technology, we play music during the fermentation process, directly conveying the musical melody to the sake brewed. Not only does it change the flavor, but it also creates an original sake filled with emotion.
