London Meets Tokyo With Cambridge Japanese Gin
Let's get something straight from the start; this gin is not from Japan. You may feel more than a little misled by this—I know I certainly did—until I realised that it was made from a very interesting mix of traditional and Japanese botanicals by none other than William Lowe, head distiller at Cambridge Distillery and creator of the world's most expensive gin, Watenshi, which retails at a staggering £2000!
Cambridge Distillery is well known for being the only Gin Taylor in the world. You can go there and select your own botanicals, and William Lowe will create a unique, personalised gin for you. He has been commissioned by some of the very best restaurants in the country and the House of Lords to make bespoke gin—so it's safe to say the man has serious talent.
Japanese Gin is the first in the world to combine quintessential juniper notes with traditional Japanese botanicals, a combination that has garnered critical acclaim. It won a double gold at the China and Hong Kong Wine and Spirits Awards—one of the most rigorous and prestigious competitions globally. It also won the Gin of the Year trophy in 2015.
So what goes into this gin that makes it so special? Cambridge Distillery keeps it simple with just six botanicals:
Juniper: No gin is gin without juniper. They use the best that can be sourced—organic and hand-harvested in Macedonia.
Shiso leaf: A beautiful culinary herb from Japan, often used for seasoning as well as a natural plate for wasabi.
Sesame Seeds: These feature so strongly in Japanese cooking that the country has become the world’s largest importer of sesame seeds. A roasted white seed is used, offering a smooth, nutty profile.
Cucumber: A popular ingredient in both sushi and gin. Only fresh cucumber is used, capturing its fresh green character by distilling it at low temperatures under vacuum.
Sanshō: A spice with a distinctive and broad flavour, playing the role of the earthy, root botanicals commonly found in London Dry Gin.
Yuzu: Known for its aromatic zest, often used in place of lemon zest in Japanese cuisine. It plays the same role here, bringing a clean, crisp citrus character.
All botanicals are unusually distilled individually in just 1.5-litre batches by hand in a distillery that resembles a university science lab more than a traditional distillery. The resulting distillates are then blended—a process more common in whisky production—at low temperatures to preserve the fresh flavours.
As you’d expect from such a bespoke operation, every bottle is printed individually in Cambridge using traditional Japanese silk-screen techniques. Each bottle is slightly different, thanks to this handcrafted method.
Cambridge Distillery is run by a husband-and-wife team, William and Lucy Lowe, each bringing unique skills to the table—a true gin dream team.
William Lowe, the Master Distiller, is responsible for distillation and hosts their exclusive tailoring and blending events. With 17 years in the drinks industry, he holds a number of accolades: International Wine and Spirits Championship Associate Judge of the Year, a Wines from Spain scholarship winner, and educator at WSET—the world’s foremost wine and spirits institute. He also competes in Iron Man events, proving he’s got both brains and brawn.
Lucy Lowe complements Will’s technical skill with her expertise in branding and marketing. A passionate gin enthusiast, she was instrumental in founding Cambridge Distillery. Obsessed with purity of flavour, she is the gatekeeper for any new distillate. When not at the distillery, she’s likely found on horseback or walking their dog, Darcy—their beloved pet and unofficial mascot.
Japanese Gin Cambridge Distillery
There are definite floral notes on the nose. We tried the gin neat and found it extremely enjoyable over ice and very well-balanced. It is sweet and light with a touch of savoury on the finish. A clean and pure gin that showcases distinctive Japanese flavours with great aplomb. Perfect with sushi or any fresh fish dish. You can buy Japanese Gin here.