Every spring, Japan is transformed by the ephemeral beauty of sakura season, an all-too-brief two-week extravaganza of nature that occurs some time from March to May.  

Here, cherry blossoms sweep across the country in delicate waves of pink and white, drawing people into parks and gardens to celebrate Hanami – an age-old tradition of appreciating the transient beauty of our earthly realm. 

Magically, Japanese distillers have found a way to capture this fleeting moment in time through the creation of gins like Roku, which alchemise the delicate sakura flowers into drinkable form. 

Emma Stokes, founder of Gin Monkey, organiser of World Gin Day and World Drinks Awards Gin Hall of Fame inductee, says, “As gin’s popularity has increased around the globe, each country looks to its own native botanicals in order to add a distinct flavour profile.” 

“I often think of it like being able to travel and experience unique flavours, captured in spirit, without needing to get on a long-haul flight,” she adds. 

Iuliia Markina, Brand Ambassador for Suntory Global Spirits, the brand house behind Roku, shares Emma’s excitement about the widening of the gin category, saying, “In the last three years, the gin industry has exploded with new flavours and types of gin entering markets globally. Many small craft gins are being produced locally around the world, while larger brands are introducing creative solutions and innovative flavours.” 

Indeed, gin – which is made by infusing spirits with juniper and other botanicals – is an ideal vehicle for showcasing indigenous flora, such as the national flower of Japan. Sakura leaves, sencha, gyokuro tea, sanshō pepper and yuzu make up the other five local botanicals in Roku, which means “six” in Japanese. 

That said, David T Smith, another Gin Hall of Fame inductee, as well as independent spirits consultant and Chair Judge for the International Wine & Spirit Competition, notes that the trend of distillers looking to their backyards for interesting essences has one notable exception: “It’s interesting that unlike other regions, there are a lot of ‘Japanese gins’ not made in Japan, but inspired by it, which shows a very strong identity.”  

This can be attributed not only to the wonderful flora found in Japan, but to the island nation’s philosophy of shokunin, the relentless pursuit of mastery. This meticulous approach to craftsmanship is not only evident in sushi and samurai swords, but in spirits production too. 

Tjing Tjing head bartender Phil Burrows

“As Japanese spirits become a trend, we can observe Western distilleries adopting new production techniques that were pioneered in Japan,” says Iuliia. 

“Whisky distillers in Japan have long been lauded for the whiskies they produce, adding precision and different techniques in its production,” Emma elaborates.  

“This approach is evident in Japanese gins too, where you’re more likely to see each botanical being distilled individually into the base spirit, allowing more control, and to allow the flavour and aromas of each to be extracted as intended,” she continues. 

 As Japanese gins capture the world’s imagination, bartenders in every corner of the planet are now crafting cocktails worthy of the artistry of this hero ingredient.  

An excellent spot to sample Roku cocktails in Cape Town is Tjing Tjing, which also serves incredible Japanese bites. Other Mother City faves include Tommy’s Chop Shop, The Art of Duplicity and The Gin Bar; in Jozi, visit Saint or The Sushi Club, and in Durban, Yori Oki.  

Kanpai!