Roku Gin выпустил лимитированную версию Noryo Tea с японской философией сезонов

The alcoholic spirits brand recently launched the limited edition Noryo Tea in unique packaging that represents the Japanese tradition of enjoying refreshment and tranquillity during summer. “The design is a visual expression of everything Roku Gin stands for. Every detail reflects our appreciation for Japanese craftsmanship, precision and seasonality,” said Roger Chen, Roku Gin Southeast Asia Marketing Director. The tea leaf illustrations on the washi label celebrate the starring ingredients of this edition, while the embossed botanicals and textured washi label highlight the care and attention that goes into every aspect of the product, explained Chen. “More importantly, the packaging tells the story of ‘shun’, the Japanese philosophy of enjoying ingredients at their seasonal peak. It’s a reminder that nature is at the heart of Roku Gin, and every seasonal edition is inspired by the fleeting beauty of a particular time of year,” he added. While the packaging uses seasonality as a storytelling device, the concept also influences the product itself. Roku’s six Japanese botanicals are associated with different seasons, with Sencha and Gyokuro representing summer in the Noryo Tea Edition. Six seasonal botanicals, inside and on the bottle ‘Roku’ means ‘six’ in Japanese. The bottle’s six-sided design represents the six Japanese botanicals used in Roku Gin: sakura flower and leaf in spring, Sencha and Gyokuro tea in summer, sansho pepper in autumn, and yuzu in winter. The Noryo Tea Edition puts two of these summer botanicals – Sencha and Gyokuro – in the spotlight. It is intended to broaden the experience for existing Roku Gin drinkers while making the brand more approachable to new consumers. The concept of noryo refers to the art of fully immersing in and appreciating the summer months while focusing on cooling off. “For those who already enjoy Roku Gin, it offers a fresh seasonal interpretation by elevating two of our signature botanicals, Sencha and Gyokuro tea showcasing a different expression of Japanese craftsmanship while staying true to Roku Gin’s balanced character,” Chen said. This is the second launch of Roku Gin’s Seasonal Festival Collection, the first of which was the Roku Sakura Bloom Edition for the Spring season in 2025. The two editions translate different seasonal moments into distinct expressions of Roku Gin, with Sakura Bloom centred on spring and Noryo Tea on summer. The Noryo Tea edition similarly targets a wider audience through familiarity. “Tea is a flavour profile that many consumers across Asia are already familiar with and enjoy. By bringing together premium Japanese tea with gin, we’re lowering the barrier to entry for people who may not traditionally consider themselves gin drinkers,” said Chen. “Along with our innovative serves which are easily DIY-able and refreshing to one’s palette, this is an invitation to new consumers to get acquainted with Roku Gin. The innovative serves that Chen referred to include the Roku Noryo Melon Fizz (a highball featuring Roku Noryo Tea and sweet melon notes), Boba Gin Break (Roku Noryo with green apple boba pearls), and Matcha-TEA-Ni (Roku Gin and rich matcha with umami notes). These recipe suggestions align with Roku Gin’s focus on cocktail culture to capture a wider, younger audience. Making seasonal gin more approachable Chen highlighted the Roku Noryo Melon Fizz as a signature serve that is easy to drink. “It perfectly captures the spirit of Noryo – taking a refreshing pause during the summer to savour and appreciate the fleeting season. Whether you’re already a gin enthusiast or trying it for the first time, it’s an accessible way to appreciate its unique flavour profile,” said Chen. The cocktail serves blur the line between cocktails and café beverages, reflecting evolving consumer tastes among today’s drinkers. “We’re seeing consumers, especially younger adults, become much more adventurous with flavour exploration. Between cafe culture or cocktail culture, consumers are generally looking for experiences that feel creative, social, and shareable,” Chen said. “Matcha, bubble tea and fruit-forward beverages are already part of many consumers’ everyday lives. By incorporating these familiar flavours into cocktails, we’re showing that gin can be versatile, approachable and relevant to different occasions beyond the traditional evening drink.” Ultimately, it creates an opportunity to introduce new consumers to the category in a way that feels less intimidating. It demonstrates that premium gin can be enjoyed in refreshing, contemporary serves that reflect today’s drinking culture.