Kyoto's gins are distilled as six separate elements before blending.
There’s the base (juniper, orris root and hinoki), the citrus (lemon and yuzu), herbal (sansho and kinome), tea (gyokuru), spice (ginger) and fruity and floral (red shiso and bamboo leaf). All of the elements are pot-distilled, with the botanicals steeped in the rice spirit overnight.
Once distilled, the elements are combined in Kyoto distillery’s blending tank, then taken down to blending strength with underground Fushimi water. The water is picked up from a local sake brewery once a week, a considerable effort on the distillery’s part, but one they insist is necessary due to how “spectacular” it is. It is treated as an ingredient, not just as a tool to lower the abv.
KI NO BI Kyoto Dry Gin
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.
A fresh aroma of yuzu and a thread of sansho. The juniper complements and showcases the Japanese botanicals. Ginger root gives a slightly warming, spicy finish.t gives a slightly warming, spicy finish.
Bottled at 45.7% ABV, KI NO BI uses a rice spirit base and peerless water sourced in the famous sake–brewing district, Fushimi.DOWNLOAD
KI NO TEA Kyoto Dry Gin
KI NO TEA is created by collaboration with tea-grower and blender, Hori-Shichimeien, founded in the Meiji era in 1879.
Tencha and Gyokuro provide intense aromas and depth of flavour with a wonderful sweetness that occurs naturally in the distillation of these superior teas. We use leaves harvested in the Okunoyama tea yard, that dates back to 1300’s, and blend carefully with a secret botanical recipe used only in
KI NO TEA.
Gentle aromas give the impression of walking into a silent Japanese tea house. First, sweet notes like white-chocolate and citrus arise from the glass, then juniper. KI NO TEA finishes with a very long-lasting, warm green tea fragranceDOWNLOAD
KI NO BI “SEI” Kyoto Dry Gin
KI NO BI SEI is made with the same intricate production method as the original KI NO BI; using 11 botanicals distilled in six distinct flavour categories.
The final blend has been recalibrated by our distilling team to bring out the best of each botanical at the higher proof. Although often confused with 100 Proof or 57.1% ABV, this bottling is at the traditional British Navy Strength of 54.5% ABV.
In contrast to the original KI NO BI which has a delicate and gentle profile, KI NO BI SEI has a thicker mouthfeel and full-bodied flavour, which pairs well in cocktails.
The high proof allows the distinct taste of KI NO BI’s flavour profile to prevail.DOWNLOAD
KI NO “TOU” Kyoto Old Tom Gin
The ‘Old Tom’ style of gin dates back to the 18th century when the addition of sugar gave balance to some of the harsher spirits of that time. Uncertainty surrounds the origins of the name but the image of a tomcat was common on barrels and pub signs; the style lies somewhere between Dutch Genever and London Dry. Based on an exclusive bottling – believed to be Japan’s first Old Tom – created by The Kyoto Distillery for the Tokyo International Bar Show, KI NO TOU takes our classic KI NO BI Kyoto Dry Gin and sweetens it post-distillation with kokutou (literally ‘black sugar’) from the Okinawan island of Yonaguni. KI NO TOU is a Japanese gin created, blended and bottled at our dedicated artisanal distillery in Kyoto.