Freeee!!! Asakura Craft Gin Recipe

Prepare bottle

Start with a clean, airtight 1 L glass bottle or demijohn. Pour in 750 ml of a neutral, juniper-forward London dry gin. This is the spirit that will carry the botanical infusion.

Prep botanicals

Thinly peel two yuzus, removing the bitter white pith; reserve only the aromatic yellow peel. Slice 20 g fresh ginger into very thin slices. Lightly crush coriander seeds with the flat of a knife; measure out the sansho, sakura, chamomile and grains of paradise.

Combine with gin

Add the prepared yuzu peel, ginger slices, crushed coriander seeds, sansho, sakura flowers, chamomile and grains of paradise into the bottle with gin. Distribute botanicals evenly so they are submerged in spirit.

Cold-steep

Seal the bottle tightly and store it in a cool, dark place. Let the mixture macerate (cold-steep) for 24 hours to extract bright citrus, floral and peppery notes without extracting excessive bitterness from ginger or pith.

Short taste check

After 24 hours, open the bottle and smell/taste a small sample (5–10 ml). Look for vibrant yuzu aroma, light sakura floral top notes, and a gentle tingling from sansho. If notes are still subtle, you may macerate up to an additional 12 hours; do not exceed 36 hours total to avoid harsh ginger bitterness.

Strain botanicals

Once desired profile is reached, strain the gin through a fine-mesh sieve lined with a double layer of cheesecloth into a clean pitcher or bowl. Press gently on solids to recover liquid, but avoid forcing through too much particulate. Discard solids.

Dilute for balance

Measure the strained infused gin volume (should be close to 750 ml). Add 150 ml sterile spring water slowly while stirring gently to integrate. This brings the ABV down slightly for better aromatics and mouthfeel (target final bottle around 40–42% ABV depending on starting gin).

Optional rounding

If you prefer a slightly softer, rounder finish, add up to 10 ml simple syrup and stir to combine. Taste and adjust: the syrup should be barely perceptible, only to remove any very sharp edges.

Clarify (optional)

If the gin appears cloudy from the botanicals, you can clarify by cold-filtering: chill the bottle in the freezer for several hours so small oils congeal, then decant cold through a coffee filter or use a light fining agent (bentonite) following product instructions. Activated charcoal can be used sparingly to remove off-colors but will also strip some aromatics — use only if necessary.

Bottle and rest

Transfer the finished gin back into a clean 750 ml or 1 L bottle. Seal and rest for 48 hours to allow flavors to marry. Chill before serving.

Serve

Serve neat as a chilled sipper, gin & tonic (use a light tonic and garnish with a thin yuzu peel or a few sakura flowers), or in a cocktail that highlights floral and citrus notes (e.g., a gin martini with a lemon twist).