The first Japanese gin made in Kyoto. KI NO BI (‘The Beauty of the Seasons’) is inspired by tradition and is distilled, blended and bottled in Kyoto. Their gin is made in a recognisable dry style but with a distinct Japanese accent.

KI NO BI Kyoto Dry Gin is created with Japanese botanicals such as yellow yuzu from the north of Kyoto Prefecture, hinoki wood chips (Japanese cypress), 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 peerless water sourced in the famous sake–brewing district, Fushimi.
Mastering not only the science of distillation as others have done before, but also the age-old art of blending, they separate the botanicals in their gin into six different categories: Base, Citrus, Tea, Herbal, Spice and Floral and distil each category individually. Then they blend them in perfect balance and create the distinct KI NO BI flavour.

Inspired by tradition, KI NO BI (‘’The beauty of the seasons’) is distilled, blended and bottled in Kyoto.
Eleven carefully selected botanicals are separated into six different categories or Elements: Base, Citrus, Tea, Herbal, Spice and Fruity & Floral. Each of these elements is then macerated in rice spirit before being distilled individually.

Tasting notes – A fresh aroma of yuzu and a thread of sansho pepper that lingers like a morning mist in a bamboo forest. The juniper complements and showcases the Japanese botanicals. Ginger root gives a slightly warming, spicy finish.