Cloud Antlers Gin Sake

October 2019

For this one I tried a new technique, I initially made a tea of gin spices (see Additions on the side) and used it for both the steaming water and the brewing water. Using this method really brought a lot of the gin qualities to the nose and palette.

The #12 yeast is killer with a gin base. It really pushes all the floral notes from the gin spices forward. It also provides great floral notes on its own.