Ki No Bi Kyoto Dry Gin

Fully developed from regional ingredients, the creators of this gin were inspired by the history and culture of Kyoto City to create a recipe steeped in Japanese tradition.

In order to create a 100% Japanese gin, Kyoto Distillery used a rice alcohol in which were added a cocktail of local plants including yellow Yuzu, Sansho pepper and Uji gyokuro tea. The gin Ki No Bi is blended with one of the purest waters of Japan from the source of Fushimi.

The 11 ingredients are classified into 6 distinct flavor categories (base, citrus, tea, herbs, spices and floral), and each category is then macerated in rice alcohol before being distilled individually. The distillates are then blended and allowed to rest, allowing the flavors to infuse, giving the gin a perfect balance.

The spirit is then diluted with Fushimi water, renowned for its purity, before being put back into the macerating vat for a set period of time to achieve the ideal harmony of the final blend.