A journey through the four seasons with six Japanese botanicals.
Sakura flower, Sakura leaf, Yuzu peel, Sencha tea (green tea), Gyokuro tea (refined green tea) and Sanshō pepper.
Six Japanese botanicals cultivated over four seasons, the six Japanese botanicals have been carefully selected to create ROKU, Japan's authentic craft gin.
Each botanical has been harvested at the peak of its season to extract the best flavour, and distilled to fully embody the blessings of nature.
The harvest of the four seasons has been blended to create ROKU's balanced flavour.
The six natural Japanese botanicals are embossed on the hexagonal bottle that symbolizes ROKU (which means 'six' in Japanese).
The bottle label is printed on washi paper, further highlighting Japanese craftsmanship and sentiment.
The bold calligraphy running across the label emphasizes this feeling.
Each bottle of ROKU holds one hundred years of dreams
The Torii Shoten Store, the predecessor of Suntory, opened in 1899 as a result of the dream of young Shinjiro Torii, who at the age of 20 wanted to "create original Japanese Spirits the whole world can enjoy, uniquely made from Japan’s nature and her people."
Shinjiro overcame numerous hardships to make his dream a reality, creating wine, whisky and brandy, and launching Hermes Gin – the first Suntory gin – in 1936. Shinjiro and his successors continued to work hard on building a deep knowledge of distilling alcohol.
The creation and perfection of ROKU are based on more than 100 years of expertise.
"Someday, spirits produced in Japan will be loved all over the world."
ROKU is the result of a history of over a century of dreams.
ROKU is produced in the "Liquor Atelier", the specialized craft distillery for Suntory spirits and liquor.
The Atelier owns four distinct types of pot stills and, in a process unique to ROKU,
the botanicals are distilled separately according to each feature of botanicals to extract the best flavour and maintain their individual characteristics.
For instance, the delicate scent of cherry blossom is drawn out through vacuum distillation in stainless pot stills, whereas the deep flavour of yuzu is achieved by distillation in copper pot stills.
ROKU's complex, yet harmonious flavor is the result of the unique Japanese sensitivity captured in the blending of the carefully crafted extracts of the 14 botanicals.