TASTING NOTES
KI NO BI: a gin that speaks of its birthplace. As clear as the air in the sacred mountains of Kyoto. A fresh aroma of yuzu, and a thread of sanshō that lingers like a morning mist in a bamboo forest. The juniper complements and showcases the Japanese botanicals. Ginger root gives a slightly warming and spicy finish, with a hint of gyokuro tea.
ABV 45.7%
Base: KI NO BI uses juniper, orris and akamatsu as its base ingredients.
These constitute our gin’s basic flavour structure, and account for more than half of the botanicals used.
Citrus: KI NO BI includes yuzu and lemon among its botanicals.
Yuzu is a Japanese citrus fruit, giving our gin a distinctive flavour when distilled.
Herbal: Sanshō pepper and kinome give KI NO BI an oriental and spicy aroma, which mainly features on the finish.
Spice: Ginger gives a sharp and juicy mouthfeel, adding complexity to our gin.
Green Tea: The green tea laces through the other distillates during the blending process and helps to bring them all together in harmony.
Fruity & Floral: Bamboo leaves and shiso add a fruity and floral essence to the underlying flavour of KI NO BI.
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.