Nikka Coffey Gin is produced with 11 botanicals, including yuzu, sansho pepper, kabosu, amanatsu, and shequasar from Japan. Other botanicals include juniper, angelica, coriander, lemon peel, orange peel, and apple juice.
Asahi uses Coffey stills to produce its Nikka brand of Japanese whisky. The continuous-style stills were developed by Ireland’s Aeneas Coffey in 1830 and examples were imported to Japan by Nikka Whisky Distilling Company founder Masataka Taketsuru in 1963.
The launches mark Asahi Group’s first foray into gin, with the company known for producing Japanese whisky, shochu and other alcoholic and non-alcoholic beverages.