The masu is a cedar or cypress wood cube used in Japan since feudal times. This wood is naturally antibacterial, which allowed the Japanese to keep their sake fresh. These same wood species are also used to make sake aging barrels, giving the masu the same woody notes found in aged sakes.
We suggest enjoying Koï gin at room temperature, in a masu, in two ways:
The traditional method
Drink directly from the corner of the cube. Take your time, let the wood do its work and open up the aromas upon contact with the gin.
The festive method
Fill a small glass inside the masu until it overflows into the cube. Once the glass is empty, savor the excess that has accumulated at the bottom of the masu.
Material: Cedar or cypress wood
Suggested use: Spirits, sake, or as a shot for festive occasions
