KI NO BI Kyoto Dry Gin
11 Botanicals, 6 Elements
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.
KI NO BI includes yuzu and lemon among its botanicals.
Yuzu is a Japanese citrus fruit, giving our gin a distinctive flavour when distilled.
Sanshō pepper and kinome give KI NO BI an oriental and spicy aroma, which mainly features on the finish.
Ginger gives a sharp and juicy mouthfeel, adding complexity to our gin.
The green tea laces through the other distillates during the blending process and helps to bring them all together in harmony.
Bamboo leaves and shiso add a fruity and floral essence to the underlying flavour of KI NO BI.
We spent six months selecting the finest suppliers and botanicals for the production of KI NO BI Kyoto Dry Gin, many of them sourced locally from Kyoto Prefecture. In all we test-distilled over 100 botanicals before deciding upon a final recipe using just 11 of them.
We divide these 11 botanicals into 6 Elements by flavour and aroma – Base, Citrus, Herbal, Spice, Green Tea and Fruity & Floral – then distil these Elements separately before blending them together with water from a Fushimi sake brewery.
Our painstaking work to create a delicious dry gin aims to do justice to the culture of craftsmanship for which Kyoto has been famed for more than 1,000 years.
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