To make the gin, juniper, coriander and angelica are added to a neutral grain spirit in a traditional copper pot still. They are allowed to macerate for a short while before the cherry blossom and yuzu are added. There is no set amount of time for each run, rather the distillers will decide when to cut based on their knowledge of distillates, but it can take anywhere between two to two and a half hours. Taking Dee's advice you should add a slice of green apple to your G&T - the acidity interacts with the sweetness of the sake perfectly. Gin and tonics on the whole are reasonably low in calories when pitted against other alcoholic drinks.

As usual, I tried Jinzu neat, in a G&T, in a saketini and a negroni. Neat, it’s very smooth and easy to drink. Nothing overwhelming about the spirit at all. It makes decent G&T. Jinzu gin saketini garnished with umboshi Jinzu draws on almost 250 years of distilling expertise to craft a classically British gin with a delicately Japanese twist. Sake, cherry blossom and yuzu - the aromatic Japanese citrus fruit - help create a sweet gin with a creamy mouthfeel. The perfect little tipple for a quirky martini. The brand’s most renowned expression is Jinzu gin - a fresh juniper taste invigorated with zesty citrus and delicate hints of cherry blossom flavour, finished with a smooth sake.

Jinzu gin was created by British bartender Dee Davies, inspired by her journey to Japan and a lifelong passion for experimenting with flavours. Zombie movies are one of the most iconic staples of the horror genre, there are plenty of good ones but a whole host that should've stayed dead. It’s a gin that does well to be progressive without being offensive; it’s very much still a juniper-focused gin with a strong coriander seed spice, but it’s something new that will appeal to both traditionalists as well as those who like their gin to be a little more adventurous. The Roku Gin bottle is designed to reflect the aesthetics of Japan, with the six natural Japanese botanicals embossed on the hexagonal bottle symbolizing Roku – which means ‘six’ in Japanese. There is a mix of familiar and unfamiliar with Jinzu. On the one hand, juniper is still present (thank goodness) so we know it’s gin, but on the other, the unfamiliar (to me) earthiness of the Junmai sake gives a different finish. On the nose citrus from the yuzu together with juniper are evident. On the palate a good juniper and citrus flavour gives way to some floral notes from the cherry blossom. There is some warmth towards the end and it’s here that the sake comes through to create a smooth finish. How to drink

Fleshy citrus jumps to the fore on the nose, with the sake bringing an underlying sweetness. The cherry blossom carries a distinct floral note, but there’s a subtle juniper underpinning it all. Jinzu Gin brings English and Japanese traditions together to create an exciting, intriguing spirit. It's made with a blend of Scottish gin (featuring juniper, coriander, angelica, yuzu and Japanese cherry blossom as botanicals) and sake, which brings a luxurious, creamy mouth feel and a subtle, compelling sweetness to its flavour profile. That’s the same amount as a slice of pizza, a Cadbury’s Heroes miniatures bar and three Lees Teacakes respectively. The drink is produced via distillation in traditional copper pot stills and in a pioneering process is married with a touch of distilled sake for a smooth creamy finish. Jinzu pushes the boundaries of gin with its marrying of different cultures and tastes. Flavour Profile:Jinzu gin was created by Dee Davies, following a winning entry in the World Class ‘Show your Spirit’ competition where bartenders were invited to create their own liquid and brand. In a bid to tap into the gin craze that shows no signs of slowing down, the trend for Japanese-inspired versions of the spirit has been sweeping the UK. Made with a variety of exotic ingredients, these gins contain one distinctly Japanese element that makes them perfect for spring. The key botanical is cherry blossom, the symbolic flower that is celebrated at festivals around Japan each spring. Distilled from a blend of Scottish gin, this zesty tipple also features Junmai sake, which is perhaps what provides the silky finish and subtle sweetness. We liked it vey much, and immediately compared it to another B&L discovery, Roku which also includes the tartness of Yuzu peel as one of its botanicals. Jinzu smells like a typical London dry – offering juniper and lime – but with floral notes from the cherry and addition of Angelica root. The Coriander provides the finishing warmth, while the sake introduces an earthy element, which is surprisingly pleasant. Bombay Sapphire isn't for everyone, but this iteration of the spirit is worth a try. It's essentially a supercharged, punchier version of the original, with a lot more heat, and a lingering finish. Jinzu has a distinctive bouquet with fruity and floral notes, complemented by the intoxicating scent of sake. This special mixture is conversation-starter required to break the ice at that dull party you?ve been dragged to by your significant other. A clear, dry gin, Jinzu feels soft in your mouth and is quite an experience. The combination of English juniper berries and Japanese cheery blossom is an inspiration; more gins should have this combination!

Give up smoking or enjoy the biggest clouds of fruity or herb-tinged vapour possible with the best vapes Created by renowned French Distiller Alexandre Gabriel, this premium French gin is produced, even down to the growing of the juniper berries, on the grounds of Gabriel's family home of Châteaux de Bonbonnet in Cognac, where the family has been creating spirits for 10 generations. With its white ceramic bottle and art nouveau-inspired label, this Scottish gin from Dunnet Bay Distillery certainly stands out from the crowd. What's inside the bottle is just as good.

Drinks powerhouse Diageo held a competition in 2013 'Show Your Spirit' and Jinzu, beating of some serious competition, went on to win! Beer and cider contain around 215 calories a pint, wine is around 126 calories per glass and a 5% alcopop has around 237 calories, according to NHS figures. Starts with fresh botanicals; soft crisp juniper, with a subtle citrus character from coriander seeds. Jinzu is inspired by Dee’s journey to Japan and a lifelong passion for experimenting with flavour. Jinzu is the marriage of British gin with the delicate flavour of cherry blossom and yuzu citrus fruit, finished with smooth Japanese sake. The liquid draws on almost 250 years of distilling heritage and expertise to craft a classically British gin with a delightful Japanese twist taking consumers on a flavour journey from west to east. And we're not just buying the bottles. We're investing in gin parties, gin tours, gin advent calendars, gin menus and more, suggesting the drink once known as 'Mother's Ruin' has not only cultivated a cult following, but become our nation's favourite spirit.

What is not widely known is that creator, Dee Davies, passionately disliked gin until her friends persuaded her that gin was worth getting to know. Jinzu Gin is the incredible creation of British barkeeper Dee Davies. Jinzu was entered into Diageo's "Show Your Spirit" competition and, being the clear winner, was taken-on by the company. British gin is used as a base, giving the spirit a lovely fragrance. Sake and cherry blossom are added during distillation to create a gin with an unexpected personality. You really haven't had anything like this before. Created by a young bartender named Dee Davies, this is an unusual fusion of East And West: a British gin inspired by the flavours of Japan. The O.G. is great in a G&T, with a slice of orange instead of lemon or lime, but Whitley Neill's flavoured gins are also some of the most diverse and delicious on the market. Particularly Blood Orange and Parma Violet. The bottle has a cork stopper with a wooden top (this also featuring the bird), taking the bottle to premium product territory - it’d make a great gift, especially for those interested in gin, Japan or both. The next milestone for the brand now is to launch worldwide. An Australian launch is planned for later this year and we could see the gin going down well in luxury Asian markets, as it fuses both cultures with relative ease.The gin boom, or ginaissance, is still going strong, with the British public buying more of the juniper-based tipple than ever before. Scottish made Jinzu is just one example of the blooming tipple. Designed by bartender Dee Davies for Diageo’s Show Your Spirit competition in 2013, this gin includes cherry blossom, yuzu and sake to create a twist on the classic juniper flavour. Jinzu is the marriage of British gin with the delicate flavour of cherry blossom and yuzu citrus fruit, finished with smooth Japanese sake. The liquid draws on almost 250 years of distilling heritage and expertise to craft a classically British gin with a delightful Japanese twist taking consumers on a flavour journey from west to east. So whether you’re a fancy martini or plain and simple G&T kind of person, the gin you use will have a great impact on the flavour of your drink. Jinzu was launched in 2014 and was the invention of Dee Davis, an English bartender who created it a year earlier as an entrant to Diageo’s Show Your Spirit competition – which he won. Recommended serves of this 41.3 % spirit are Indian tonic and green apple, but it is also enjoyable supped neat, with a very passing resemblance to those cherry menthol sweets for sore throats, but in a far, far more subtle and pleasing way.