First Japanese GIN Made in Kyoto 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. Tasting Notes Aroma A fresh aroma of yuzu, and a thread of sanshō that lingers like a morning mist in a bamboo forest. Taste The juniper complements and showcases the Japanese botanicals. Finish Ginger root gives a slightly warming and spicy finish, with a hint of gyokuro tea.
