A Toast to Waste
Yamaguchi Ayumu runs a small Tokyo distillery. He uses sake lees left over after brewing sake from rice. These often go to waste, but they impart a fruity aroma ideal for distilling into gin. Yamaguchi also uses other waste like coffee grounds and cacao husks—seemingly useless materials—that still have aroma to give. Producing fine liquors, Yamaguchi gives value to what would otherwise be waste. As he puts it, "there's nothing in this world that's entirely worthless."
Lees left over from brewing sake
Yamaguchi Ayumu uses waste sake lees to produce gin
Things like coffee grounds and cacao husks also add aroma to the gin
Yamaguchi's gin is highly aromatic and has many fans