The first Japanese gin, made in Kyoto, KI NO BI "The Beauty of the Seasons” is inspired by tradition and is distilled, blended and bottled in Kyoto. The gin is made in a recognizably dry style, but with a distinct Japanese accent.
KI NO BI Kyoto Dry Gin is created with Japanese botanicals such as yellow yuzu from the north of Kyoto Prefecture, Akamatsu wood chips (Japanese red pine), bamboo, Gyokuro tea from the Uji region and green sanshō (Japanese peppercorn) berries. Bottled at 45.7% abv, KI NO BI uses a rice spirit base and pure groundwater sourced from the famous sake-brewing district of Fushimi.
Mastering not only the science of distillation as others have done before, but also the age-old art of blending, they separate the gin's botanicals into 6 Elements: Base, Citrus, Tea, Herbal, Spice and Fruity & Floral, and distill each category individually. Then they blend them in perfect harmony to create the distinctive KI NO BI flavor.
Base: Juniper berry, orris, Takamatsu Citrus: Yuzu, lemon Tea: Green tea (gyokuro) Herbal: Sanshō pepper, kinome Spice: Ginger Fruity & Floral: Red shiso leaves, bamboo leaves
A gin that speaks of its birthplace. As clear as the air in the sacred mountains of Kyoto.
A fresh aroma of yuzu, and a thread of sanshō that lingers like a morning mist in a bamboo forest.
The juniper complements and showcases the Japanese botanicals. Ginger root gives a slightly warming and spicy finish, with a hint of gyokuro tea.
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