Photo/Illutration An Akita cedar-flavored craft gin called Akita-sugi Gin has hit the market. (Kimihiko Sato)

AKITA--A craft gin flavored with Akita cedar leaves that gives off a refreshing scent similar to a forest was released here in June.

Akita-sugi Gin, produced by Akitakenhakko Kogyo Co., is the brainchild of an industry-academia-government joint project, comprising members from the National Institute of Technology’s Akita College, Akita Prefectural University and the Akita Prefectural Food Research Center.

Commonly used as a base spirit for martinis and other cocktails, gin is distilled and made from barley or rye and flavored with botanical ingredients, such as juniper berries.

In recent years, an increasing number of domestic producers have been using carefully selected ingredients to make craft gins in small batches for export.

The joint project was set up in March last year to produce a craft gin containing the aroma of natural Akita cedar and to promote the spirit as a “heart-comforting drink.”

Akita Prefecture is touted as “the land of trees” and is especially famed for Akita cedar.

The project members raised about 1.5 million yen ($14,040) in research funds through a crowdfunding campaign.

Sho Shindo, director of the brewing experiment station at the Akita Prefectural Food Research Center, examined the brainwaves of people who sniffed Akita cedar. He found that the degree of relaxation in the subjects increased by 1.5 times, proving the healing effects of the scent components.

“You can drink alcohol while savoring the aroma and obtaining an extra relaxation effect at the same time,” Shindo said. “It’s a drink you have never had before.”

Hitoshi Agematsu, a professor at the National Institute of Technology’s Akita College, and Koji Noge, an assistant professor in Akita Prefectural University’s Faculty of Bioresource Sciences, were responsible for analyzing the scent components of cedar leaves and other ingredients.

Their studies were used to select the most suitable ingredients and find the right ratio for a botanical combination that would subtly affect the taste and aroma of the gin, helping them reduce the time required to create prototypes.

“Overseas people don’t know the refreshing smell of Akita cedar. It turned out to be a product that can promote Akita Prefecture,” said Agematsu, who served as the project leader.

Akitakenhakko Kogyo, based in Yuzawa, is known for its Itteki Senryo refined sake and Soft Shinko shochu. The company is currently affiliated with Tokyo-based Oenon Holdings Inc.

According to Akitakenhakko Kogyo President Tetsuro Totake, the company shipped 1,000 bottles of Akita-sugi Gin in June. It received many inquiries from supermarkets and other retailers in the prefecture as the first batch was quickly sold out.

The company shipped another 1,000 bottles on July 10.

“We can’t mass-produce at once, so we hope we can slowly expand its sales as a spirit that is locally produced for local consumption,” the president said. “We are confident that it is a world-class product, and we also want to promote it outside the prefecture.”

A 500-milliliter bottle is priced at 3,113 yen, including tax.

For inquiries, call Oenon Group’s customer service at 047-705-7790.

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