Ki No Bi Japanese gin is the first Japanese gin made in Kyoto, Japan. It is created using Japanese botanicals such as yellow yuzu, hinoki cypress wood chips, bamboo, ginger, gyokuro green tea from the Uji region and green sanshō peppercorn berries.
Meaning ‘The Beauty of the Seasons’, Ki No Bi gin is inspired by tradition and is distilled to be a dry style but with a distinct Japanese accent.
Bottled at 45.7% ABV, Ki No Bi Gin 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, Kyoto separates the botanicals into six different categories: Base, Citrus, Tea, Herbal, Spice and Floral and then distils each category separately. The distillations are then blended and balanced to create the distinct Ki No Bi gin flavour profile.
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