Juniper, sansho peppercorn, and lemon peel on the nose with a citrus-forward brightness. The palate opens with lemon zest and green cardamom, shifts through earthy angelica and licorice root, and finishes with a clean ginger and peppercorn bite. At 48% ABV it holds its shape neat.

Sonbi is produced by Tokki Soju in Rohnert Park, California, using 10 botanicals on a 100% corn neutral spirit base. The production method is layered: juniper macerates overnight, lemon peel is vapor-distilled separately, and the remaining botanicals go directly into the still. The gin rests two months before bottling. Schisandra berry and grains of paradise anchor a Korean botanical throughline in an otherwise London Dry-structured spirit.