Ki No Bi
Kyoto Dry Gin
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.
Groups & BOTANICALS
base
Juniper Berry, Orris Root and Akamatsu
citrus
Yuzu, Lemon
herbal
Sanshō pepper, kinome
spice
Ginger
TEA
Green tea (Gyokuro)
FRUITY & FLORAL
Bamboo leaves, Red Shiso leaves
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.
KYOTO DRY GIN Cocktails
Reviews
A reduction in tonic water content allows the refined KI NO BI flavour to shine whilst still adding a hint of sweetness.
Reviews
The world’s oldest gin cocktail is given a distinct Kyoto twist by using yuzu in place of lime to create a zesty cocktail.
Reviews
A pleasant bitterness and earthy flavour of matcha brings out the citrus note of KI NO BI.
