A Deep Dive into Shun
The timeless practice of harvesting produce at the peak of seasonality and taking note of the present moment.
People are becoming more mindful of what they put in their bodies, from organic foods to biodynamic wines. We are increasingly reaching for options that promise to offer the best that nature can provide. These practices might seem new, but they are as old as agriculture itself, and they aren’t the only ancient farming practices that continue to make impacts today.
In a world filled with the hustle and bustle of modern life, the time-honoured Japanese tradition of shun (pronounced “shoon”) encourages us to pause and appreciate each passing moment. This age-old practice emphasises the importance of embracing seasonality in every aspect of life. From culinary delights to festivals, shun plays a vital role in shaping the essence of Japanese culture.
Japanese spirit Roku Gin exemplifies shun, crafted using a selection of six Japanese botanicals, each harvested at the pinnacle of its season.
With Roku Gin, we are diving deep into what shun means and how it is embraced by Roku and its parent company, Beam Suntory.
WHAT IS SHUN?
Shun encourages us to enjoy produce at its peak of seasonality and freshness. It is about savouring ingredients in their prime, enhancing their natural flavours, textures and overall quality. It is a notion deeply ingrained in Japanese culture, influencing various aspects of life, from culinary practices to the arts.
HARVESTING PRACTICES AND FESTIVALS
Shun dictates the timing of harvests, ensuring produce is at its very best. Farmers and artisans meticulously plan their schedules to align with shun, enhancing the flavour and quality of their yields.
Japanese festivals, such as Hanami (the fleeting sakura or cherry blossom viewing festival) in spring and Hanabi (fireworks) in summer, are perfect examples of how shun influences celebratory events, capturing the essence of each season. Traditional kaiseki cuisine, for example, relies on using ingredients in their prime to create exquisite dishes that represent the season.
CRAFTSMANSHIP
Japanese craftsmanship, whether in making traditional pottery or crafting fine alcoholic spirits, is deeply connected to shun. Artisans pay meticulous attention to timing, ensuring they work with materials when they are at their best. This dedication to seasonality and perfection is evident in every piece of craft.
ROKU GIN x SHUN
Roku Gin celebrates the best of every season by bringing a diverse blend of botanicals — plucked at the height of ripeness — to life. Roku translates to six in English, relating to the six distinctly Japanese botanicals used in this gin’s bespoke recipe alongside eight traditional ones.
Each botanical is carefully harvested at the peak of its season, ensuring the gin captures the essence of shun in every sip and savour. The six botanicals are sakura flower, sakura leaf, sencha tea, gyokuro tea, sanshō pepper and yuzu.
Harvested at the height of their maturity in spring, the sakura flower and leaves provide a floral and sweet aroma to the nose. Plucked in summer, the two teas offer earthiness that speaks to the vitality of the summer season. Picked at its most ripe in autumn, the sanshō pepper provides a spicy finish to the flavour profile. Rounding out the palate is a winter fruit, yuzu, which adds a citrussy zest element to the gin.
Each botanical represents the changing seasons and is thoughtfully blended. The resulting spirit is complex and multi-layered, with a smooth and silky texture and yuzu as the most dominant note. It’s a great base for seasonal cocktails.
SEASONAL ROKU COCKTAILS
Embracing shun doesn’t stop with the craftsmanship of Roku Gin; it extends to how we enjoy this spirit. Roku Gin’s botanicals offer an opportunity to craft seasonal cocktails that highlight the unique flavours of each botanical.
Spring Sensation: Roku Gin and Sakura Tonic
Celebrate spring’s arrival with a Roku Gin and Sakura Tonic. Combine Roku Gin with premium tonic water and garnish with fresh sakura flowers — these beauties are only in season for two weeks in spring; if you miss the season, you could always replace them with a dash of cherry blossom liqueur. It is a great cocktail to sip in the spring as it lets the spirit do the talking and has a sweet floral aroma.
Summer Breeze: Roku Gin and Sencha Spritz
As summer’s heat sets in, cool down with a Roku Gin and Sencha Spritz. Mix Roku Gin with sparkling water and add a splash of sencha tea for a delightful green tea infusion. Garnish with a twist of lemon or lime for a zesty summer spritz.
Autumn Spice: Roku Gin and Sanshō Sour
Capture the spicy allure of autumn with a Roku Gin and Sanshō Sour. Combine Roku Gin with freshly squeezed lemon juice, a hint of sugar syrup, and a pinch of sanshō pepper powder. Shake it up, strain it, and serve it over ice for a tangy and slightly spicy cocktail.
Winter Zest: Roku Gin and Yuzu Fizz
Embrace the citrusy vibrancy of winter with a Roku Gin and Yuzu Fizz. Mix Roku Gin with yuzu juice and top it off with soda water. The result is a sparkling, uplifting drink that perfectly complements the season’s festivities.
Shun is a testament to Japan’s connection to the natural world and the cyclical nature of the seasons. Through its adherence to shun, Roku Gin celebrates the best of every season through its botanicals, cocktails and seasonal events — like this one at Sake Manly and this one at East Village Hotel. Roku Gin invites gin lovers to take a sensory journey through the seasons. So, sip, savour, and celebrate shun with Roku Gin.
Images: Declan Blackall, Brooke Zotti