NOHGA HOTEL UENO TOKYO upcycles ginger residue into sustainable gin

NOHGA HOTEL UENO TOKYO and Ethical Spirits has launched a new craft gin made from upcycled ginger residue. The product is named “Distiller’s CUT TAITO Action with Bistro NOHGA,” and repurposes ginger pulp previously discarded during the production of ginger syrup at the hotel’s restaurant, Bistro NOHGA.

The production process utilises the “Distiller’s CUT” method, which focuses on resource efficiency within the distillery. In standard gin production, the initial “heads” and final “tails” of the distillation run are typically discarded. This series gives those portions new value by using them as a base spirit for re-distillation with additional botanicals. The new gin features a flavour profile that combines the sharp heat of ginger and spices with the refreshing herbal notes of mint and lemongrass.

The label features artwork created from approximately 3,900 recycled wine corks, assembled by hotel staff and guests to mark the hotel’s fifth anniversary.

Shotaro Kuroki, Chief of Bistro NOHGA, stated that seeing a new gin emerge from previously discarded ginger pulp allowed the team to fulfil their goal of utilising waste materials while deepening their understanding of sustainability. This project represents the first instalment of the “Distiller’s CUT TAITO Action” series, which aims to foster circular economy practices through local partnerships.