THE new standard in Japanese gin can be enjoyed not only in a bar, but also can be paired with everyday Filipino meals.
Suntory has brought Sui to the Philippines, combining the traditional gin botanicals and adding yuzu (Japanese citron), ryokucha (green tea) and ginger for that uniquely Japanese taste.
Yuzu lends a refreshing citrus aroma and taste that opens up the palate, while green tea offers gentle umami notes for a rich body that harmonizes with meals. Ginger offers a mild spicy flavor with a clean aftertaste, leading to an invigorating finish.
Filipinos like to pair their feasts with wine. Normally, one will find something there’s a good match; but more often than not one will play a supporting role. Because of the mix that the brand does, Brand ambassador Andrew Pang said they use one part gin to four parts mixer — a great way of enjoying it.
“We want the drink to be clean and refreshing — like a palate cleanser or an enhancer for your next bite or for the next dish,” Pang also said. “The gin plays a supporting role in your whole culinary experience.”
He added that Filipinos are getting more discerning when it comes to their drinks. “For gin you do not need to wait for years to drink it.”
The gin is unique in terms of how it was made. Suntory makes the base spirit first; distills one botanical at a time, and then marries all the flavors together, he explained.
With the gin brand from the Land of the Rising Sun, drinkers can smell a refreshing harmony of yuzu citrus with traditional botanicals, taste the smooth and rich with a hint of green tea and the mild bitterness of other traditional botanicals, as well as enjoy the peppery punch of ginger combined with sharp spicy characteristics of traditional botanicals.
“It is all about the company and the food pairing, and Sui gin is the one that bridges that,” Pang noted. “We are inclusive and the gin can be tried with whatever that you have at home or at a restaurant.”
To savor the refreshing taste of Sui gin, the perfect combination and ratio are important.
Sui gin and soda, the classic recommended way to serve the gin, is a simple mix of soda water to let gin’s delicate flavors be fully appreciated.
As for the Sui sonic, add a splash of tonic water for depth and complexity,
A squeeze of lemon, a tablespoon of Yuzu juice, raw grated ginger, or green tea may be added for a more customized experience. Crushed plum, wasabi, shiso leaves, or frozen oranges may also be included for more unique flavors.
As for the price, “it is not going to be that expensive because we want to show what the gin can do,” Pang mentioned.
