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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. It is made in a recognizable 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, hinoki wood chips (Japanese cypress), 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 peerless water sourced in the famous sake–brewing district, Fushimi.
Mastering not only the science of distillation as others have done before, but also the age-old art of blending, the botanicals are separated into six different categories: Base, Citrus, Tea, Herbal, Spice and Floral and each category is distilled individually then blended in perfect balance and create the distinct KI NO BI flavor.
—Tasting comment—
KI NO BI- a gin that speaks of its place of birth.
As clear as the air in the sacred mountains of Kyoto.
A fresh aroma of yuzu, and a thread of sansho that lingers like a morning mist in a bamboo forest.
The juniper complements and showcases the Japanese botanicals.
Ginger root gives a slightly warming, spicy finish.