Made in the Okinawa prefecture on Southern Island of Naha, this distillery has been producing the local rice spirit, awamori, since 1883. They use this rice distillate as the base for the gin. The more unique botanicals are roselle, guava leaves, long pepper, and goya ; a local bitter melon. This makes for an amazing floral nose. On the palate, the floral flavours are interplayed with tropical fruits and fresh juniper. Some pleasant green notes from the melon. Finish is leafy and green. Use in a martini for something different. We would recommend East Imperial Burma Tonic with Roselle as a garnish.