Have you ever heard of a gin made with Japanese pears? Probably not—pears are over 85% water, leaving little aroma after distillation, making them an unusual gin botanical. Yet for Yamato Distillery, love conquered all obstacles: one staff member’s passion for Japanese pears inspired the team to use 130kg of local Nara pears, capturing the fruit’s delicate flavor in this unique gin.

(The bottle’s champagne-gold color is inspired by the pear’s own yellow-red skin.)

Kikka Gin’s defining trait is its use of 100% Nara-grown botanicals—including the “phantom pears” from Oada Kogen, a region famous for its mineral-rich soil and large day-night temperature swings, producing exceptionally sweet and flavorful pears.

Interestingly, Nara wasn’t traditionally a pear-growing region. Over 120 years ago, Oadahei, a Hokkaido-born agronomist, moved to Nara after training at Sapporo Agricultural School, introducing advanced pear cultivation and laying the foundation for today’s Nara pears. The name “Mio-tsukushi” is taken from the ancient Man’yoshu, meaning “navigation marker,” honoring Oadahei’s pioneering spirit.

Alongside Nara pear, this gin features Yamato tachibana, Yamato angelica, lemongrass, fig leaves, and grape pomace for extra complexity. On the nose, expect fresh grass and earthy tones, backed by citrus, cinnamon, and hints of green pear. The palate is refreshing like lemon mint candy, with a touch of pear sweetness and a finish of juniper and angelica.

Recommended serves: Gin Soda highlights the delicate pear aroma, Gin Tonic brings out acidity and bitterness, and—surprisingly—it also pairs well with cola.

This limited edition of Kikka Gin is a one-off production. Get it before it’s gone!