
ABOUT KI NO BI KYOTO DRY GIN
FIRST JAPANESE GIN, MADE IN KYOTO


Characteristics of KI NO BI
KI NO BI is a small-batch, artisanal gin with a Japanese heart. We use a high-quality rice spirit and local botanicals such as yuzu, lemon, sanshō pepper, ginger and gyokuro tea, all sourced at the peak of the season from producers we know and respect.
We spent a lot of time and effort in perfecting our KI NO BI recipe, both to ensure absolute harmony between the various botanicals, and to be certain that our gin speaks of its home in Kyoto.
KI NO BI has a recognisably dry gin flavour, but with a Japanese accent: pure and perfectly balanced, with distinctive aromas.
Production METHOD
KI NO BI Kyoto Dry Gin is made using a particularly intricate production process. Botanicals are divided into six different categories, known as 6 Elements, macerated in rice spirit and then distilled individually.
The distillates are masterfully blended before being left to marry together, allowing the disparate flavours to harmonise, giving our gin perfect balance.
This elaborate process requires a considerable amount of time and effort, and is seldom used by gin distilleries around the world. The unique character of KI NO BI, however, simply cannot be created without this unusual but highly sophisticated distillation method.

01 INGREDIENTS
We source the ingredients for our gin mainly from Kyoto, as well as from other regions across Japan.
RICE SPIRIT
The neutral spirit we use is made from rice. It has a luxurious and velvety texture which delivers a smooth and delicious tasting experience.
11 BOTANICALS
We source our botanicals when they are in season, and mainly from local farms and gardens in Kyoto.

02 SIX ELEMENTS
Our 11 botanicals are divided up into six different flavour groups, called 6 Elements, and are left to macerate in our rice spirit before distillation.

03 KONWA
The concept of “konwa” – combining and creating harmony – is vital to the creation of KI NO BI. After the botanicals are separated into the 6 Elements and steeped in rice spirit, they are distilled individually.
These distillates are then masterfully blended together before being left to marry, allowing the different flavours to harmonise and creating perfect balance. This elaborate process demands tasting skills, product development knowledge and precise data management.

04 BLENDING
The blending of the 6 Elements back together again with water is very different from the production of most gins, which use a “one shot” distillation method.

05 MARRYING
We methodically combine the distillates in our blending tank with Fushimi water, which is famed for its purity, softness and flavour. This allows the spirit to rest, giving time for the alcohol and water to marry together and allowing the distinct flavours to harmonise further.

06 KARAKAMI
Founded in Kyoto in 1624, KIRA KARACHO is the oldest karakami atelier in Japan and is the source of the original karakami pattern which inspired our design. The brand is operated by Chozaemon Senda, a 13th generation descendant of the Karakami master, and his wife Aiko Senda.

