Ki No Bi Kyoto Dry Gin

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Ki No Bi Kyoto Dry Gin is a standout Japanese gin that balances the precision of Kyoto craftsmanship with expressive botanical character. It combines fresh citrus, subtle tea and herbal depth, and clean juniper structure—making it equally suited for an elevated gin-and-tonic or a stirring quality Martini. Origins & Craftsmanship Distilled and bottled in Kyoto, Japan by The Kyoto Distillery, Ki No Bi is crafted using a base spirit of rice distillate, blended with ultra-pure water sourced from the sake-brewing district of Fushimi. The production uses 11 botanicals, chosen and grouped into six “Elements” (Base, Citrus, Tea, Herbal, Spice, Fruity & Floral). Each Element is macerated or distilled individually and then blended together for harmony. Key botanicals include yellow yuzu (Kyoto Prefecture), green sanshō pepper, gyokuro tea (Uji region), hinoki (Japanese cypress), bamboo leaves and red shiso, among others. The result is a gin that respects traditional juniper-driven style, yet is deeply Japanese in its profile. The gin is bottled at 45.7% ABV. Tasting Profile Nose: Immediately bright with yuzu and lemon-zest citrus, accompanied by fresh bamboo leaves and a hint of pine-like juniper. A faint herbal thread of sanshō pepper and green tea rounds out the aroma.Palate: The entry is smooth and silky (thanks to the rice base), then citrus moves front and centre—yuzu, lemon—before layered herbal and spice elements emerge: ginger, fresh juniper, wood-resin from hinoki, and the delicate vegetal nuance of gyokuro tea. The juniper supports rather than dominates.Finish: Clean and crisp, with a gentle warming from ginger, a final whisper of sanshō pepper spice, and a lingering leaf-green tea minerality. The finish doesn’t linger overly thick; it maintains elegance and invites another sip. Quick Overview Specification Details ABV / Proof 45.7% ABV Origin Kyoto, Japan Base Spirit Rice-based neutral spirit Botanicals Yuzu, lemon, hinoki, bamboo leaf, shiso, gyokuro tea, sanshō pepper, juniper, orris root Production Style Six-Element distillation: botanicals grouped and distilled separately then blended with Fushimi water Aromas & Flavors Yuzu, lemon zest, green tea, juniper, hinoki wood, sanshō pepper, ginger Style / Identity Premium Japanese dry gin: juniper-anchored but distinctly botanical and terroir-rich

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