Unveiling zero-waste circular distillery, Echigo Yakuso’s craft gin bar

In July, Echigo Yakuso Co., Ltd., a company specializing in fermented and healthy foods, opened the “Echigo Yakuso Distillery CRAFT GIN STAND” bar in Tokyo’s Omotesando. The craft gin offered here is produced through a zero-waste, circular process. Our interview with the bar reports and explores the company’s craft gin aligned with the SDGs.

Craft gin produced in a zero-waste distillery

Established in 1976, Echigo Yakuso (“medical herbs” in Japanese) is based in Joetsu City, Niigata Prefecture. They utilize wild herbs and traditional Chinese medicine as raw materials, focusing on health as their central theme to produce enzyme beverages and healthy foods.

Within the company, there was a situation where tens of tons of alcohol were generated annually as a byproduct during the fermentation process. In light of this, the idea emerged to develop distinctive spirits that embody Echigo Yakuso’s essence using this surplus alcohol. Thus, an innovative approach was taken to create gin by combining the byproduct alcohol with the wild herbs the company has been involved with for years. As a result of these efforts, the craft gin “THE HERBALIST YASO” was born in February 2020.

With SDGs in mind, the company proceeded to realize a distillery construction that prioritized environmental harmony and cycles. They initiated a crowdfunding campaign to achieve this goal, receiving support from many individuals. In the autumn of 2022, the circular distillery “Echigo Yakuso Distillery” was completed, establishing a production framework.

Not only known for its sustainable manufacturing process, but the products also hold a reputable taste. Among their lineup, “THE HERBALIST YASO GIN ORANGE” earned the gold award at the “TWSC 2023,” Asia’s largest alcoholic beverage competition. Following its recognition as the “Best Japanese Craft Gin,” a special award in the spirits category, it further received the highest honor of “Best of the Best” in the Japanese Gin category at “TWSC 2023,” solidifying its position.

The distillery gathers people through natural environment, food and art

The Echigo Yakuso Distillery operates with a comprehensive zero-waste approach, structured into the following four phases:

1. Initially, alcohol generated during the production of health foods is collected and used to create alcoholic beverages.
2. Next, botanical raw materials such as wild herbs, used for producing enzyme beverages, gin and spirits, are processed into agricultural fertilizers.
3. These fertilizers are utilized in fields to cultivate raw materials like herbs.
4. Subsequently, the herbs grown in these fields are used as ingredients for enzyme beverages, gin and spirits.

Through this cycle that loops from phase 4 back to phase 1, the distillery functions as an environmentally conscious establishment, benefiting both human health and the health of the planet. The entire process is waste-free, exemplifying a commitment to nature.

Moreover, the Echigo Yaso Distillery is not just about producing THE HERBALIST YASO as a simple alcoholic beverage; it’s a distillery that encapsulates the desire to express it as a form of art.

On the ground floor, there’s a factory floor where visitors can observe and experience the distillation process, as well as the fragrance of YASO during distillation. The second floor features an open art gallery floor with limited-time exhibitions centered around plants and fermentation-themed artworks. The third floor is designed as a restaurant bar offering dishes that incorporate YASO and local ingredients.

Furthermore, the distillery also hosts various workshops including tours of the facility, crafting original gin, as well as tasting and sales events for limited-edition products on an irregular basis. Beyond being a mere distillery, it functions as a community hub akin to an art museum, where people come together to learn, connect and form bonds through nature, art and food.

Crafted with 80 varieties of wild herbs, an unparalleled gin and tonic experience

At the newly opened Echigo Yakuso CRAFT GIN STAND, they offer complimentary gin and tonics, gin sodas and non-alcoholic gin and tonics. From August to the end of September, the first drink per person is free, and subsequent drinks are available for a fee.

The alcohol made from 80 varieties of ingredients, primarily wild herbs, is not crafted solely for the purpose of intoxication. Instead, the company produces it with the intention for people to enjoy it as a soothing drinkable aroma. The craft gin that the Echigo Yakuso Distillery CRAFT GIN STAND takes pride in isn’t meant to be a high-formality product; rather, they’ve opted for complimentary offerings to ensure it’s enjoyed in a more casual and inclusive manner.

Review of aromatic THE HERBALIST YASO GIN drink

I actually tried the gin and tonic made with THE HERBALIST YASO GIN, as well as the gin soda, and the non-alcoholic gin and tonic made with “NON ALCOHOLIC YASO GIN – Lavender Field in the Forest.”

The gin and tonic brings out the fruity and refreshing essence of the gin, complemented by the sweetness and subtle acidity of the tonic water. I used to associate gin with a strong alcohol scent and a somewhat intense flavor, but this is entirely different – it’s elegant in aroma and taste, defying that impression completely!

The gin soda also carries a robust essence of the wild herbs used in the base spirit. It’s refreshing and incredibly delicious. The taste is healthily flavorful, with botanical aromas drifting through. With an alcohol content of 5%, it’s easy to drink and seems perfect for enjoying on a summer day.

The non-alcoholic gin and tonic also exuded a cocktail-like ambiance that you wouldn’t believe lacked alcohol. Certainly, it’s more about a soothing sensation than the intoxication associated with alcohol. It’s a relaxing experience for both the mind and body. This makes it suitable for gin novices or those who aren’t fond of alcohol; they can still enjoy it.

Limited-edition products and in-store workshops underway

The Echigo Yakuso Distillery CRAFT GIN STAND has been offering complimentary drinks since its opening until the end of September. However, the bar itself will continue beyond October. Through experiencing the delectable botanical craft gin during this free period, this craft gin produced through a sustainable manufacturing process might become one of the choices in the realm of alcoholic beverages.

Currently, the bar is planning various initiatives such as limited-edition products and in-store workshops. It’s worth keeping an eye on the cultural dissemination of Japanese gin provided by these experts in wild herbs.

Originally published on Life Hugger.