Sakurao

Based in Hiroshima, Sakurao is unique for its 'terroir' approach to gin and whisky, utilizing local botanicals such as yuzu, dai-dai (bitter orange), and hinoki (Japanese cypress). Their gin is distilled using both steeping and vapor infusion to capture delicate aromatics. Their whiskies are aged in both the sea-facing Hiroshima climate and the cool, mountain tunnels of Togouchi.