From Gunma Prefecture
to the world,
we want to deliver a
new dining experience.
What is konjac?
Konjac is a common ingredient in Japan and is made from the konjac potato.
It is known for its firm texture, low calorie content, and is recognized as a health food due to its richness in nutrients such as dietary fiber, calcium, potassium.
Delicious for the body at your daily table
We want to offer everyone with not only dishes made from konjac, a traditional Japanese food and a specialty of Gunma Prefecture, but also something that you can feel more familiar with.
That's why we made a gin with a refreshing taste.
The rich aroma spreads gracefully, and amidst its profound sharpness, there is a unique flavor that delicately hints at the essence of konjac, making it an unparalleled and distinctive taste.
This is a konjac craft gin that has been painstakingly developed by unreservedly using 100% "Miyama Masari" konjac potatoes produced in Gunma Prefecture.
Botanicals that support relaxing time
with fragrance.
To accentuate the konjac potato's original flavor, we opted for a traditional infusion method, eschewing the commonly used basket technique, and incorporated various botanicals, including juniper berries.
- Juniper berries
- Refreshing and clean aroma essential for gin
- Coriander Seed
- A citrusy, fresh aroma with a hint of sweetness
- Angelica Root
- Strong and spicy aroma like herbal medicine
- Cardamom
- An exhilaratingly sweet and refreshing aroma reminis
cent of citrus - Lemongrass
- Refreshing and somewhat earthy aroma similar to lemon
- Chamomile
- Gentle and comforting aroma reminiscent of apple
How to Drink
JAPANESE FOODS
Sashimi is recommended when pairing MIYAMA on the rocks with Japanese food.
The rich aroma of spices refreshes the palate, enhancing the always fresh flavor of the fish.
MIYAMA on the rock
Place a large ice cube in a wide rocks glass, pour in MIYAMA, and after gently stirring 2-3 times with a muddler, it is ready to enjoy.
WESTERN FOODS
For fatty meals, it is also recommended to add herbs such as lemon, lime, and basil to MIYAMA.
Please do try to find your preferred combination.
Gin and lime
Mix on the rocks with lime juice and herbs of your choice.
It is also recommended to mix it with carbonated water.
CHINESE FOODS
MIYAMA's gin soda is recommended for Chinese dishes that use a lot of oil.
It refreshes the excess fat in your mouth and allows you to enjoy a refreshing throat.
Gin soda
Pour MIYAMA into a tumbler with ice, followed by carbonated water, and slowly mix to complete.
The encounter with
fermentation has
further expanded the
potential of konjac.
The raw material for MIYAMA is 100% high-quality potato "Miyama Masari".
Miyama Masari is known as a high-quality potato that is difficult to obtain outside of Gunma Prefecture due to restrictions on the sale of seed potatoes (tuber) by The Plant Variety Protection and Seed Act.
The starch of crushed konjac potato is carefully saccharified.
Subsequently, carefully selected rice koji is employed to ferment konjac potato.
Generally, continuous stills can produce distilled spirits of high purity and with little peculiar taste.
However, at MIYAMA, we use traditional pot stills to produce distilled spirits that retain the original flavor and nuances of konjac potato and can express uniqueness.
The botanicals are directly immersed in the distiller and distilled using a traditional method called the infusion method, which is used to add fragrance.
While it may be a time-consuming method, it allows for a clearer extraction of botanical features.
By daring to take time and cost with traditional methods, a gin with a refreshing taste that we have never encountered before has been completed, which adds selected botanicals to distilled liquor that retains the original flavor and nuance of konjac.
