In honour of the changing season, Roku Gin brings fresh flavours and experience this Spring, introducing a medley of mixology collaborations with six bars around Klang Valley to celebrate Spring harvests gathered in its “shun”.
In Japan, “shun” is a celebration of seasonal ingredients harvested at its peak, when it is at its very best, most succulent, and flavourful.
This Spring begins with Ohanami, or the blooming of luscious Sakura tree when the cherry blossoms begin to flower. The prized Sakura flowers is one of the key ingredients on Roku Gin handpicked only in its “shun”. The result is its signature delicate floral aroma and sweet body of this premium Japanese Craft Gin.
Roku Gin is crafted by Japanese artisans who embrace the art of ‘Monozukuri ’ using the centuries-old tradition of meticulous attention to detail. Roku, meaning six in Japanese, artfully balances six unique Japanese botanicals of the highest quality to create a perfectly balanced, multi-layered spirit; Sakura leaves and flowers in Spring, Sencha and Gyokuro teas in Summer, Sansho Pepper in Autumn and Yuzu in Winter.
A celebration of six unique Spring harvests
‘Alive with the Seasons of Japan’, this Spring collaboration will feature the most delightful of tipples made with Roku Gin paired with the freshest of ingredients. From 3 April to 26 May 2023, six cocktail bars bring to life six unique ingredients this season – Grapefruit, Sakura, Apricot, Kumquat, Plum, Honeydew – with Roku Spring cocktail creations.
1. Grapefruit at Penrose KL
The grapefruit is a large citrus fruit that originated from Barbados and is now planted across the world, especially in hotter climates. From late winter to early spring, the grapefruit turns a beautiful orange and the flesh a deep pink. This is when the fruit is at its peak of maturity, in its “shun”. Its strong citrus flavour, coupled with an intense tart and bitter finish, makes it a very unique fruit to elevate a Roku cocktail.
Penrose KL’s Founder and Head bartender, Jon Lee, opted for the tropical grapefruit as his pairing for the Roku signature cocktails this season.
Named in tribute to the land, the Rising Sun (RM 55) is a Japanese riff on the Classic Salty Dog cocktail, made with grapefruit, dashi tincture, rectified watermelon, Luxardo maraschino, Violette liqueur and Roku. The combination of these flavours is a unique way to showcase the layers of the grapefruit pairing.
The Sakura’s Calling (RM 55) is a sour style cocktail with complex layers that are floral, nutty, and zesty. Made with Sakura, cacao, toasted barley, and grapefruit tincture, this cocktail stands out with its combination of the Malaysian cacao and grapefruit.
For the ultimate Tom Collins, Momoiro (RM 55) is a beautiful harmony with a zesty hint of the grapefruit and flavours of the sweet peach, showcasing the full body of Roku in an effervescent cocktail.
“Grapefruit has always been my favourite citrus to work with as it is complex with its sweet, bitter, and zesty notes that complement almost any refreshing cocktail. Roku as the base expresses the flavour of the grapefruit like no other gin. The flavours of the cherry blossom and bergamot paired with its woody finish is perfect to showcase the grapefruit at its “shun” in a cocktail. The signature cocktails curated are perfect for drinkers who enjoy balanced, clean and elevated flavours,” said Lee.
Locations & Reservations
149, Jalan Petaling, 50000 Kuala Lumpur, Wilayah Persekutuan
M : +6016 230 0905
2. Sakura Flowers at Coley Bar
For this season, Eric Chang from Coley Cocktail Bar singles out the unique Spring botanical used to make a Roku to showcase his signature cocktails, the delicate Sakura.
For cocktail lovers who appreciate refine, exquisite cocktails that exude simplicity, Coley presents its signature Roku Sakura cocktails; Hanami, Sa-Kura, and Nanoka.
The Hanami (RM 49) pays homage to the Japanese traditional custom of enjoying the transient beauty of flowers, in this case, the Sakura flowers. Created using Sakura infused Roku Gin, Oloroso Sherry, Clarified Lemon, Honey, topped with carbonated in-house Sakura Sencha tea, the drink features the tricolour Hanami Dango garnishing, the cocktail represents the breath-taking view of the Sakura
Sa-Kura (RM 49) plays on the name of the cherry blossom tree, bringing another unique meaning where Sa in its same pronunciation also relates to God, while Kura means God’s protected land. The beauty of the name is embodied in this cocktail using red bean and Sakura as the main ingredients, symbolising the blooming Sakura on the God’s protected land.
The Sakura flowers have only a short 7 days lifespan. Nanoka (RM 49), which means seven in Japanese, reminds one to be grateful in this beautiful life. A 3-sip style short drink, the Nanoka is built with floral Sakura infused gin, Konbu infused sake for an umami and savoury essence, fruity Apricot Brandy, and Peychaud’s Bitters, together epitomising ones ups and downs in life and to have gratitude.
“The blooming Sakura is the sign of the Spring shun. When winter fades and flowers start to bloom, this marks the new beginning of the year. Every Sakura blossom reminds me to be patient during hard times and to be humble during the bloom and spring days,” Chang articulates.
Locations & Reservations
6-G, Jalan Abdullah, Bangsar, 59000 Kuala Lumpur, Wilayah Persekutuan
M : +6019 270 9179
www.instagram.com/coleylumpur/
3. Apricot at Concubine
Roku Spring pairing with Apricots at Concubine
The widely-loved Apricot was originally domesticated in China and now cultivated across the world. Closely related to the peach and plum, apricots are rich in vitamins and minerals. This sweet fleshy rounded fruit peak in flavour and are ready for harvest between late spring to early autumn, in its “shun”. This is when the Apricot develops an intense sweetness and a rich fruity aroma perfect for desserts and to elevate a Roku cocktail.
Amongst the succulent selection of produce, Bar Supervisor of Concubine, Mon, picks the juicy apricot, in honour of its Chinese origins.
The Summer Apricot (RM 42) is loosely inspired by the Breakfast Martini, a decadent way to start the night (or day, if you prefer). The San Parasol Apricot (RM 42) is highlighted by the apricot smoked syrup and smoked dates used to give more depth and complexity. For a refreshing tipple, the Apricot Cherry Breezer (RM 42) is made with Amontillado Sherry which adds a unique nuttiness which complement the flavours of the apricot exceptionally well and elevate the flavours of Roku for this spirit forward cocktail.
Mon believes that “Apricots in its peak are sweet and extremely delicious. The right balance of sweet and tart notes are a perfect match to the floral character of Roku.”
Location & Reservations
Lot 2, Jalan Panggong, 50000 Kuala Lumpur, Wilayah Persekutuan
m: +6011 6090 2416
www.instagram.com/concubine_kl/
4. Kumquat at Jann KL
Roku Spring pairing with Kumquats at Jann KLKumquats are a native Southeast Asian citrus fruit that taste like a mix between orange and grapefruit. They love warm weather and are ready for harvest between late winter and early Spring, in their “shun”. This is when bold tangy flavours come alive, resulting in the distinctly citrusy flavour of the fruit. The appetizing sweetness of the peel also makes it a favourite in desserts. The kumquat is perfect to elevate a Roku cocktail.
Head bartender of Jann KL, Darwin Ng, chooses the citrusy Kumquat to pair with his Roku signature cocktails, the perfect experience for diners who are looking for something different and exciting.
Jann KL presents the Kumquat G&T (RM 45), a highball styled cocktail with all things kumquat. A balance of sweet and sour, with a slight hint of peat for extra seasoning to the cocktail.
The second Roku and Kumquat pairing cocktail, Kyushu (RM 45) is named after the southernmost island in Japan, where kinkan (Japanese for kumquat) is most grown. This cocktail is a twist on the South Side with Sherry and salt to amplify the different flavours of kumquat.
Nozomi (RM 45) carries the meaning of “Hope” in Japanese. This cocktail portrays a living ecosystem, where it is made with ingredients that come from the earth, trees, and flowers. The Nozomi is served on the rocks, paired with mushroom and pickled kumquats.
“The sweet and citrus flavour of kumquat complements the delicate and floral aromas of Roku,” says Ng.
Location & Reservations
Four Seasons by Sheraton Kuala Lumpur, 2, Jalan Balai Polis, 50000 Kuala Lumpur
t: +603-2035 7333
5. Plum at Bar Terumi
It could be said Japan has a fifth season – Tsuyu (梅雨), literally meaning “plum rain”. Tsuyu comes between spring and summer and is a time of consistent, gentle rains. This is also when the plum tree starts to bear fruit and is ripe for harvesting, in its “shun”. When tsuyu arrives, plums peak in aroma and flavour; they develop such a striking rich sweetness which adds depth to a Roku cocktail.
The Winstone (RM 48), made with plum and shisho puree, makes for a refreshing sour tipple. The spirit forward Kemuri (RM 48) is full of flavour with its combination of smoked plum with apple wood chip, Aperol and vermouth. Taking a spin on a classic, Ramune (RM 42) is a G&T with hints of plum and a foam finish.
“Spring represents a new start, a new chapter. Plums shine at their best in Spring, like a revealing of a new chapter and experience. These cocktails made with Roku and plums are a unique expression of the promise of spring,” the Bar Manager of Terumi, Caden Chua, explains.
Locations & Reservations
9a, Jalan 20/16, Taman Paramount, 46300 Petaling Jaya, Selangor
M : +6011 5915 0308
6. Honeydew at Rakh
Roku Spring pairing with Melons at Rakh
Honeydew melons have been cultivated for thousands of years and prized for its tender juicy flesh and rich sweetness. The fruit requires warm and sunny weather to grow, and is typically harvested in summer, in its “shun”. This is when they are at the peak of flavour – they produce a distinct rich floral sweetness with a delicate musky aftertaste. These flavours are perfect to elevate a Roku cocktail.
Rakh’s first Roku Melon cocktail (RM 55) is made with melon, wakame distillate, manchino Sakura, yuzu and soda cream syrup for a sweet and savoury finish. The second Roku Melon cocktail (RM 50) is infused with ulam raja that presents a lemon-like taste with notes of mango, combined with champagne acid and seltzer for a refreshing cocktail. The third Roku Melon (RM 50) pairing blends barbecued melon rind distillate, Midori melon, fennel basil distillate, and modern lime as a kicker tippler.
Akhshar Chalwadi, the Director of Rakh expresses that, “To me, “Shun” means the right amount of sweetness and brightness added to the cocktail when it is at the peak of its flavours. The delicate yet robust flavour is what makes Roku Gin unique and perfect for the style of our melon-inspired cocktails.”
Locations & Reservations
E-1-01, Level 1, Block E, The Five, Kompleks Pejabat Damansara, Bukit Damansara, 50490 Kuala Lumpur, Malaysia.
M : +6017 617 3930
Come and embark on a Spring journey with Roku Gin today!