The Kyoto Distillery, Japan’s first dedicated artisan gin distillery, launched KI NO BI a highly anticipated gin release. Made in a recognizable dry style with a distinct Japanese accent, KI NO BI (‘The Beauty of the Seasons’) is inspired by tradition, distilled, blended and bottled in Kyoto.
The Kyoto prefecture offers head distiller, Alex Davies an abundance of raw materials to work with – the peerless, soft waters of Fushimi, famed for centuries for the highest quality sake production, a huge selection of locally-grown ingredients, such as yellow yuzu from the north, hinoki chips (Japanese cypress), bamboo, and green sanshō (Japanese peppercorn).
The concept of ‘konwa’ is key to KI NO BI; combining and creating harmony. Botanicals are separated into six different categories (base, citrus, tea, herbal, spice and floral), each category is then steeped in rice spirit before being distilled individually. The distillates are then masterfully blended together before being left to marry which allows the disparate flavours to harmonise, giving perfect balance. This elaborate process ensures only the purest flavours and aromas offered by the exquisite botanicals are retained.
“There are many very good gins out there but not all speak of their place of origin. We wanted to draw inspiration as well as ingredients from Kyoto to establish authentic, local roots.” says Kyoto Distillery Founding Partner David Croll.
According to Japanese bartending legend, Hasahi Kishi, proprietor of Star Bar: “Unique botanicals blend together and transform over time. KI NO BI is very smooth. Best served straight, chilled and mixed with water (ideally from Kyoto) in a sake cup or as a Gin Sling.
KI NO BI Kyoto Dry Gin (meaning: Beauty of the Seasons) is inspired by tradition and is distilled, blended and bottled in Kyoto. The gin is made in a recognizable dry style but with a distinct Japanese accent. Bottled at 45.7% ABV, KI NO BI uses a rice spirit base and peerless water sourced in the famous sake–brewing district, Fushimi.
Botanicals include: juniper berry, orris root, Hinoki (Japanese cypress) chips, yuzu peel, lemon peel, green sanshō, kinome, ginger, bamboo leaf, Red shiso leaf and Gyokuro green tea.
Serving suggestion: Pour a double measure of KI NO BI over one cube of ice in a Champagne flute and top up with high quality tonic water. Garnish with a slice of fresh yuzu when in season.
The distillery was founded by industry veterans Marcin Miller and David Croll in 2015 with the sole intention of creating the finest gin possible with a focus on Japanese botanicals.
KI NO BI Kyoto Dry Gin is available in the following countries: Japan, UK, Austria, France, Holland, Hong Kong, Italy, Norway, Portugal, Singapore, South Korea, Spain, Sweden, Taiwan and in selected travel retail markets.
For details of individual distributors visit www.kyotodistillery.jp
KI NO BI named ‘Most Innovative Spirits Launch of 2016’, The Spirits Business, January 2017.