Livin’ like a ROKU-star. All eyes on Hidenori Komatsu as he makes the perfect ROKU Gin Highballs at Apollo Bar in Tokyo. Komatsu-san starts by meticulously hand-carving the ice blocks to fit the thin-rimmed Japanese highball glasses perfectly. He then pours the gin onto the ice blocks, followed by homemade tonic water. He gives the ice blocks a little twirl to cool the concoction around the ice, then tops the glass up with his house-made soda water.
ROKU Gin’s name was derived from the Japanese word for the number 6. ROKU is made using six main Japanese botanicals cultivated over four seasons - Sakura flower, Sakura leaf, Yuzu peel, Sencha green tea, Gyokuro green tea, and Sansho pepper. Each ingredient is harvested at the peak of its season to extract the best flavor. Traditional elements like juniper berries, coriander, angelica root, angelica seed, cardamom, cinnamon, bitter orange peel, and lemon peel are also blended into ROKU to give the gin its unique flavor. #SuntoryTime
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