The Allure of a Gin Crafted by Restaurateurs.

NUMBER EIGHT GIN — Unveiling the secrets behind a fresh botanical craft gin—made by bartenders, with passion.

From House Beer to Roasted Coffee—Crafted with Our Own Hands.

At HUGE, we believe in serving things we’ve made ourselves. From our house beer to our in-house roasted coffee, every product reflects our philosophy as restaurateurs. And fans of those handcrafted products keep growing.

One of our proudest creations? The craft gin distilled at our creative hub, YOKOHAMA HAMMERHEAD—NUMBER EIGHT GIN.

Minoru “TOSHI” Fukami, head distiller at NUMBER EIGHT DISTILLERY and Corporate Bartender at HUGE, shares the untold story behind HUGE’s very first venture into craft gin.

A Gin Made to Be Presented by Bartenders.

“Why don’t you make a craft gin for HUGE?”

That single line from our CEO, Yoshihiro Shinkawa, was what set the project in motion. The year was 2019. As we prepared to open QUAYS pacific grill in Yokohama’s Minatomirai district, we embarked on one of the boldest projects in HUGE history: creating a space that would house a craft beer brewery, a coffee roastery, and a gin distillery—all under one restaurant roof.

Chosen to lead the distilling team was TOSHI, our Corporate Bartender. A seasoned professional behind the bar, but at that time, he had zero experience as a distiller. Gin-making was entirely new territory.

“I had always been interested in craft gin, and I’d even mentioned to Shinkawa (our CEO) that I wanted to try making one someday,” TOSHI recalls. “But in my mind, I imagined a model where I’d simply produce the concept and work alongside a seasoned distiller. So when he said, ‘If we’re making a gin, it’s gotta be Toshi,’ I honestly didn’t know what to say. We had to start by applying for a spirits production license—literally from zero.”

With a mental state he describes as “80% anxiety,” TOSHI completed a month-long training at a distillery, then dove headfirst into the next challenge: developing the recipe for a craft gin.

The concept?

A gin created by restaurateurs.

It had to pair well with food, of course—but more than that, it had to be something a bartender could proudly present to guests with the conviction that “this was crafted by HUGE.”

That’s when the bartender’s eye for detail led to a unique idea:

Fresh botanicals.

While most gins rely on dried botanicals, HUGE has its own fresh produce division that sources top-quality ingredients directly from local markets. This opened up the rare opportunity to distill with fresh herbs and fruits—allowing their aromatic complexity to shine in ways dried ingredients simply can’t.

“The gin uses eight different botanicals,” says TOSHI. “We chose the number eight in honor of our distillery’s location—Pier 8 in Minatomirai—and named it NUMBER EIGHT DISTILLERY accordingly.

So naturally, the gin made at Pier 8, with eight botanicals, became NUMBER EIGHT GIN.”

Infusing HUGE’s Essence into Every Botanical

When selecting the botanicals, TOSHI carefully considered the essence of each of HUGE’s restaurant styles.

“Of course we started with juniper berries—the soul of any gin. But then we added yerba buena, the mint we use in our mojitos; Kanagawa mikan, to honor the prefecture where the distillery is located; organic lemons used in our lemon syrup and lemon sours; lemon verbena from our house-blend herbal teas; fresh hops from our house beer; coffee beans discarded during the sorting of our specialty coffee; and even avocado seeds from our Mexican restaurants.” (TOSHI)

By incorporating ingredients like coffee beans and avocado seeds that would otherwise go to waste, the team not only addressed food waste sustainably but also deepened the story of a gin made by restaurateurs.

Craftsmanship and Challenge: A Gin Built on “Kasutori Shochu”

At HUGE, creators embrace a philosophy of “putting a twist on the standard to craft something only we can make.” NUMBER EIGHT GIN is no exception. While most gin uses a neutral base spirit to let the botanicals shine, this one dares to be different.

Its base is Kasutori Shochu—a uniquely Japanese distilled spirit made by re-distilling sake lees—sourced from a brewery in Ibaraki. The result is a subtle, smoky ginjo aroma that lingers just beneath the bright botanical notes, adding unexpected depth.

“The challenge was how to express that character without overwhelming the gin,” says TOSHI. “If the sake lees aroma is too strong, it becomes more like shochu than gin. But if you tone it down too much, it loses its edge. Without changing the recipe, we repeatedly adjusted variables like distillation time and botanical steeping duration to strike the perfect balance.”

Everything—from how the botanicals are prepared and measured, to the pace of distillation—affects the final result. Getting to the current profile, which blends originality into a refined and approachable flavor, took countless trials (and errors).

While more craft gins are now experimenting with shochu as a base, few have taken on Kasutori Shochu due to its complexity. TOSHI’s dedication to mastering this ingredient is what gives NUMBER EIGHT GIN its unmistakable character.

A Gin and Tonic for Every Plate: Pairing Gin the Restaurateur’s Way

Bartender. Restaurateur. Craftsman. Since its debut in 2019, NUMBER EIGHT GIN—born from TOSHI’s multifaceted vision—has gained a devoted following. Now, let’s explore how to best enjoy this gin and unlock its full potential.

At HUGE restaurants, we recommend starting with the classics: a Gin & Tonic or Gin Rickey. These long drinks showcase the vibrant impact of the fresh botanicals and are designed to pair seamlessly with food.

Because it was crafted with food pairing in mind, NUMBER EIGHT GIN works across all of HUGE’s genres—Spanish-Italian, modern Mexican, even Asian-fusion—but certain pairings elevate it even further.

At QUAYS pacific grill, where premium salmon from around the world takes center stage, the “Salmon Number Eight” is cured with NUMBER EIGHT GIN itself. Enjoy it with a Gin & Tonic for a perfectly mirrored flavor and aromatic experience.

In our soba concept, try a Gin Highball—just the gin with soda water. The clean, bright notes and faint ginjo aroma match beautifully with the simple, ingredient-forward flavors of dishes like seiro soba.

At our modern Mexican venues, how about a gin mojito with tacos? The crisp citrus flavors in the gin balance delightfully with jalapeño, cilantro, and fresh lime.

Not sure where to start?

Order your usual go-to dish—and a Gin & Tonic. For the second round, ask your bartender for their recommendation based on your preferences. Discover your own way to enjoy the depth and character of NUMBER EIGHT GIN.