Ki No Bi Kyoto Dry Gin

Product description

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. Our gin is made in a recognisably 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 ground water 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, we separate the botanicals in our gin into 6 Elements: Base, Citrus, Tea, Herbal, Spice and Fruity & Floral, and distil each category individually. Then we blend them in perfect harmony to create the distinctive KI NO BI flavour.

BASE: KI NO BI uses juniper, orris and akamatsu as its base ingredients.
These constitute our gin’s basic flavour structure, and account for more than half of the botanicals used.

CITRUS: KI NO BI includes yuzu and lemon among its botanicals.
Yuzu is a Japanese citrus fruit, giving our gin a distinctive flavour when distilled.

HERBAL: Sanshō pepper and kinome give KI NO BI an oriental and spicy aroma, which mainly features on the finish.

SPICE: Ginger gives a sharp and juicy mouthfeel, adding complexity to our gin.

GREEN TEA: The green tea laces through the other distillates during the blending process and helps to bring them all together in harmony.

FRUITY & FLORAL: Bamboo leaves and shiso add a fruity and floral essence to the underlying flavour of KI NO BI.