House Foods Group and distillation startup Ethical Spirits (Taito-ku, Tokyo) have launched a sustainable co-creation project focused on exploring the multifaceted potential of spices and upcycling unused materials.
As the first initiative, Ethical Spirits will begin fully incorporating unused spices from House Foods Group—generated during product manufacturing—into the raw ingredients of its gin.
House Foods Group has focused on utilizing unused materials in its ongoing spice research and development. Spices possess multifaceted potential beyond taste, including aroma, efficacy, and sensory stimulation, and the company is actively exploring new ways to use them. By effectively utilizing non-standard spices, it aims to solve social issues while simultaneously creating new value.
Ethical Spirits has previously produced craft gin from unused materials such as sake lees generated during sake production. By combining the visions of both companies, they will propose sustainable and innovative products and services to society.
As a specific initiative, Ethical Spirits’ signature gins, “LAST ELEGANT” and “LAST ELYSIUM,” will now use House Foods Group’s unused spices (cinnamon and rosemary). While these spices were previously used only on a trial basis, full-scale use will begin. The companies will also consider using other spices in the future.
“LAST” is Ethical Spirits’ signature gin, distilled from unused materials such as sake lees. For House Foods Group, spices are an essential ingredient. This initiative symbolizes the collaborative creation between the two companies.
Moving forward, both companies will continue exploring the potential of spices, highlighting non-standard ingredients and fully utilizing their unique characteristics rather than letting them go to waste. They will also focus on ingredients cultivated in various regions, supporting regional revitalization through their use. Through these initiatives, they aim to create new products and experiences.