Six types of botanicals are used to produce Masahiro Japanese gin. Tropical-flavored plants such as guava, roselle (guinea hibiscus), Goya, Okinawa cucumber, shekwasa, the most common citrus fruit on the island, and the pipatsu, a long pepper from the archipelago.
Fruity and spicy, with tropical accents.
It smells softer and goes in a lot smoother than most gin brands--local or otherwise. I haven't tried it in a mix yet, but it works quite well on the rocks, chased, or even straight. I'm curious what would its impact be if used for cuisine.