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Kokoro Gin was launched in 2016 and is inspired by co-founder James Nicol's uncle who lives in the Japanese mountains and has been dedicated to reviving and protecting the mountain woodland. James' Uncle Nic introduced him to sansho berries which are popular in Japanese cooking. The sansho berries in Kokoro Gin are picked fresh each year and feature alongside 8 further botanicals in the London Dry recipe, which was developed with Charles Maxwell of Thames Distillers where the gin distillation is contracted. The word 'Kokoro' itself means the heart, centre or essence in Japanese.    

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