. a distiller and a farmer day in and day out.
Segi's day is very busy. He is a one-man operation, so he has a lot of work to do. The time our team visited him was before the distillery started operation, so there was no brewing work, but he was working from early in the morning, loading herbs, drying the loaded herbs, doing office work, maintaining machines, chopping firewood, and now harvesting vegetables in his field. But he seemed to be enjoying himself.
He cleared up the abandoned farmland, which had been so desolate that it looked as if it had been untouched for years, and turned it into a beautiful herb garden.
They grow about 20 different kinds of herbs and flowers on their own. The harvested herbs and flowers are dried and used for flavor and color.
Segi is a distiller and a farmer before he is a distiller. There is no clear definition of craft gin, and it refers to unique gins made by small distilleries, but one of its main characteristics is the use of botanicals unique to the region to give it a distinct flavor. It is a true taste of the land. The main characteristic is the use of local botanicals to give the gin a distinctive flavor. For example, holy basil. It is very expensive to buy, so I don't think there are any distilleries that grow it in large quantities and use it so lavishly.
Seasonal herbs such as holy basil, chamomile, basil, and lemon balm are blended to create the taste of YAMATOUMI.
The space for office work has the best view of Lake Nojiri! I don't mind working in the distillation room because I'm concentrating on my work, but I figured I needed a nice view for office work."
