Etsu
On Japan’s northern island of Hokkaido, Etsu is shaped at the Asahikawa Distillery, where mountain air and Pacific horizons define the pace. Its foundation is sugar-cane (molasses) spirit, and the work begins with patience: botanicals are left to macerate for 22 hours before a single, traditional run in a copper alembic.
Yuzu, angelica root and coriander seeds illustrate the selection, and the distillate leaves the still at 83% before being reduced with pure water from the Taisetsu mountains. For the Pacific Ocean Water expression, a measured touch of deep ocean water is added. Before bottling, a fine-mesh filtration removes impurities, but Etsu avoids chill-filtration to keep body and detail intact. The result is craft with Japanese restraint—precise, nature-led, and quietly confident.Etsu
On Japan’s northern island of Hokkaido, Etsu is shaped at the Asahikawa Distillery, where mountain air and Pacific horizons define the pace. Its foundation is sugar-cane (molasses) spirit, and the work begins with patience: botanicals are left to macerate for 22 hours before a single, traditional run in a copper alembic.
Yuzu, angelica root and coriander seeds illustrate the selection, and the distillate leaves the still at 83% before being reduced with pure water from the Taisetsu mountains. For the Pacific Ocean Water expression, a measured touch of deep ocean water is added. Before bottling, a fine-mesh filtration removes impurities, but Etsu avoids chill-filtration to keep body and detail intact. The result is craft with Japanese restraint—precise, nature-led, and quietly confident.
