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.