Co-creation begins in Taito Ward. Ethical Gin 'Distiller’s CUT TAITO ACTION with Bistro NOHGA' born from unused local ingredients launched

Ethical Spirits Co., Ltd. (Headquarters: Taito-ku, Tokyo / Representative Director CEO: Riki Ono / hereinafter Ethical Spirits) has commenced regional co-creation within Taito Ward, where its distillery, "Tokyo Riverside Distillery," is located. From its ethical gin series 'Distiller’s CUT,' which uses alcohol remaining from distillation as a base, the company has produced 'Distiller’s CUT TAITO Action with Bistro NOHGA,' an upcycled gin made from residue generated during ginger syrup production at "Bistro NOHGA," a restaurant within "NOHGA HOTEL Ueno Tokyo" (hereinafter NOHGA HOTEL Ueno) located in the same ward.

Starting May 13th (Wednesday), it will be sold exclusively within Taito Ward, primarily at "Bistro NOHGA."

Ethical Spirits will also sell it at the "Tokyo Riverside Distillery Official Store" and "Bar&Dining Stage" located within the distillery (it will not be sold on the official online shop).

Ethical Gin 'Distiller’s CUT' distilled from spirits remaining in the distillery

'Distiller’s CUT' is a gin series where the initial and final parts of gin distillation, which are not commercialized, are used as base spirits, new botanicals are added, and then distilled again to create a product.

In gin distillation, one of the most important processes that governs the flavor is "cutting." To create delicious gin, the beginning (head) and end (tail) parts of the distillate are intentionally separated into different tanks, and the distiller determines the parts to be commercialized by checking their aroma.

The "head" and "tail" parts, which remained uncommercialized after being cut during the distillation of various gins, such as 'LAST' made from sake spirits and sake lees shochu, are now utilized. Named 'Distiller’s CUT,' it is a unique drink from "Tokyo Riverside Distillery," born from numerous cuts by distillers. It is a limited-edition gin series with different flavors for each version, sold only within Taito Ward.

'Distiller’s CUT TAITO Action with BISTRO NOHGA' focuses on ginger residue from "Bistro NOHGA"

Ethical Spirits has been manufacturing craft gins that utilize various "wasteful materials." "Bistro NOHGA" resonated with the company's sustainable philosophy and focused on the residue, which is the squeezed ginger pulp that was previously discarded during ginger syrup production. Aiming to create new value through upcycling, this joint development of the ethical gin 'Distiller’s CUT TAITO Action with Bistro NOHGA' came to fruition.

The result is a sweet gin with a pleasant blend of ginger and spice zest, and the green refreshing coolness of herbs.

<Label Design>

Under the supervision of "Atelier Cork & Tip" (Mr. Tomonori Kubo), an art gallery and wine bar in Taito Ward, the visual of an art piece created by hotel members and guests using approximately 3,900 wine corks to commemorate the hotel's 5th anniversary was adopted for the label design.

The sentiment of "Atelier Cork & Tip" to "transform discarded corks into something valuable" deeply resonates with Ethical Spirits' philosophy of "Nothing is Meaningless — There is nothing meaningless." Therefore, this design is used as a symbol of this product.

<Product Information>

Product Name: 'Distiller’s CUT TAITO Action with BISTRO NOHGA'

Category: Spirits (Gin)

Volume: 375ml

Alcohol Content: 47%

Botanicals: Spirits (self-produced), juniper berry, lemon peel, angelica root, lemongrass, licorice, hops, green coriander seed, spearmint, shell ginger, Maqaw, lemon tea tree, ginger syrup residue

* Precipitates or suspended matter may appear due to component precipitation caused by temperature changes, but this does not affect quality.

Bistro NOHGA

Bistro NOHGA is a restaurant located on the 1st floor of "NOHGA HOTEL Ueno." Committed to local ingredients and natural cooking methods, it offers contemporary French-based cuisine that evokes the four seasons of Japan, delivering surprise and感動.

<Business Hours>

Breakfast: 7:00-10:00

Lunch: 11:30-14: