1 BOTTLE X 70cl.

43% ABV

The magic and smells of the Orient attack Primo's five senses, stun and upset him. Difficult is the challenge between thousands of plants, spices and citrus fruits ...... mystical drugs for the traveler, the last of the Samurai !!
Distilled gin, transparent with light copper yellow reflections given by the infusion of red rice and Pepe Timut.

VISUAL ASPECT:

Transparent with light copper yellow reflections given by red rice and Matcha tea

TASTE ASPECT

Sharp start like a katana by Hattori Hanzo!! Pepper Timut, Yuzu and Cinnamon flowers, then softened by the sweet scents of red rice and the elegance of matcha tea. However, the juniper is always well felt, all linked by the strong flavor conferred by the Korean salt dried in bamboo canes.

THE BOTANICS OF

GIN FIRST ASIA

JUNIPER
Slight bitter and resinous scent with a strong balsamic note.

PEPPER TIMUT
Timut pepper is a botanical relative of Sichuan pepper but has smaller and extremely fragrant berries. Even the aroma is more intense and stronger, with an exceptional citrus note reminiscent of grapefruit.

MATCHA TEA
Matcha tea is a variety of green tea that is grown in the shade, in large areas used for plantations sheltered from the sun, so the plant produces chlorophyll. The leaves are harvested by hand and then transformed into a very fine and fragrant powder with an intense green colour.

RED RICE
Red rice has a typically nutty flavor and a characteristic smell.

YUZU
Yuzu is a particularly aromatic citrus fruit, originally from East Asia. It is a cross between the wild Chinese mandarin and a variety of lemon. The flavor is delicate, sweet and similar to that of clementines.

CINNAMON FLOWERS
Cinnamon flowers come from the cinnamon shrub, native to tropical Asia. They have a very varied taste, like a blend of cinnamon, cloves, orange peels and black pepper. Their scent is reminiscent of incense, tobacco and vanilla.

KOREAN SALT
Korean bamboo salt is sea salt cooked on bamboo embers, used by Korean Buddhist monks as a folk medicine remedy. It is made by putting sea salt into bamboo trunks, then sealed with mineral-rich yellow clay and roasted in an oven.