Masahiro, Eternal Gin Producer

Situated in the south of the Japanese archipelago, Okinawa is known for the impressive life expectancy of its residents. Some have attributed it to their regular consumption of goya, an extremely bitter, warty member of the Cucurbitaceae family.

Launched at the end of last year by the Masahiro distillery, which specialises in awamori (a close relation of shōchū), Masahiro Okinawa Gin is the first gin to have been made on the island. It is produced through a hybrid distillation process, which is in some ways similar to the process used to make awamori, and indeed Masahiro Okinawa Gin is somewhat reminiscent of the former.

The makers state that the elements comprising the aromatic base, that is roselle (a species of hibiscus) flowers, guava leaves, long pepper and, of course, goya, are all sourced locally. For the moment, few studies have been carried out into the health benefits of distilled goya, but this gin remains a subtropical curiosity nonetheless.

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