Sansho is one of the world’s oldest seasonings. It has been used in Japan to season food for over 3,000 years. It has a citrus flavour with a warm pepper finish and an incredible tongue tingling sensation. Our berries grow wild in the Japanese alps where we hand pick them from the shrub at the start of their season when they are at their freshest and most aromatic.
Sansho is a natural flavour enhancer, it naturally stimulates the taste receptors in the brain increasing the flavour and aromas of foods in general. It is for this reason sansho is used to season grilled meats and fish which mean less salt is required. When distilled into Kokoro Gin it makes everything taste better, from the bubbles in your tonic to the garnish in your glass.