Echigo Yakuso
Established in 1976, Echigo Yakuso (“medical herbs” in Japanese) is based in Joetsu City, Niigata Prefecture. They utilize wild herbs and traditional Chinese medicine as raw materials, focusing on health as their central theme to produce enzyme beverages and healthy foods.
Within the company, there was a situation where tens of tons of alcohol were generated annually as a byproduct during the fermentation process. In light of this, the idea emerged to develop distinctive spirits that embody Echigo Yakuso’s essence using this surplus alcohol. Thus, an innovative approach was taken to create gin by combining the byproduct alcohol with the wild herbs the company has been involved with for years. As a result of these efforts, the craft gin “THE HERBALIST YASO” was born in February 2020.
The Echigo Yakuso Distillery operates with a comprehensive zero-waste approach, structured into the following four phases:
- Initially, alcohol generated during the production of health foods is collected and used to create alcoholic beverages.
- Next, botanical raw materials such as wild herbs, used for producing enzyme beverages, gin and spirits, are processed into agricultural fertilizers.
- These fertilizers are utilized in fields to cultivate raw materials like herbs.
- Subsequently, the herbs grown in these fields are used as ingredients for enzyme beverages, gin and spirits.
Through this cycle that loops from phase 4 back to phase 1, the distillery functions as an environmentally conscious establishment, benefiting both human health and the health of the planet. The entire process is waste-free, exemplifying a commitment to nature.
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