KI NO BI Kyoto Dry Gin, 70 cl with Gift Box

Product Information

The gin is, unusually, based on a rice spirit and draws on local Japanese botanicals such as yellow yuzu, hinoki (cypress wood), sansho pepper, bamboo leaf and gyokuro tea. The cookie is used to calculate visitor, session, campaign data and keep track of site usage for the site's analytics report.

KI NO BI ('The Beauty of the Seasons') is inspired by tradition and is distilled, blended and bottled in Kyoto.A fresh aroma of yuzu, and a thread of sansho pepper that lingers like a morning mist in a bamboo forest. The botanicals have been separated into base, citrus, tea, spice, fruity/floral and herbal and then distilled individually before being blended together. 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. We source the ingredients for our gin mainly from Kyoto, as well as from other regions across Japan. In what may be a world first, KI NO BI Kyoto Dry Gin has been aged in oak barriques sourced from the Champagne region’s Argonne Forest and previously used to mature Henri Giraud’s finest Champagnes.

The _ga cookie, installed by Google Analytics, calculates visitor, session and campaign data and also keeps track of site usage for the site's analytics report. Ki No Bi Gin has a great, oily juniper beginning, but yuzu quickly steps in to send the gin spiralling, followed by a briny sansho and light tea. We spent a lot of time and effort in perfecting our KI NO BI recipe, both to ensure absolute harmony between the various botanicals, and to be certain that our gin speaks of its home in Kyoto.ABV, KI NO BI uses a rice spirit base and peerless water sourced in the famous sake brewing district, Fushimi. Facebook sets this cookie to show relevant advertisements to users by tracking user behaviour across the web, on sites that have Facebook pixel or Facebook social plugin.

Guided by kaizen (continuous improvement) The Kyoto Distillery uses botanicals such as yellow yuzu, hinoki wood chips, bamboo, gyokuro tea and green sanshō (peppercorn) berries, and water collected weekly from a well, to make its dry gin flavour. The data collected including the number visitors, the source where they have come from, and the pages viisted in an anonymous form. Other non-essential cookies are used to track visits anonymously and collect information for making reports. uk accepts no liability for inaccuracies or misstatements about products by manufacturers or other third parties. 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 sansh?They are located in Minami-Ku, in the south part of Kyoto City, close to the Fushimi region, famed for hundreds of years for its production of delicious nihon-shu (Japanese sake). Content on this site is not intended to substitute for advice given by medical practitioner, pharmacist, or other licensed health-care professional. We recommend that you do not rely solely on the information presented here and that you always read labels, warnings, and directions before using or consuming a product. A Japanese gin produced at the Kyoto distllery, Ki No Bi 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 sansho (Japanese peppercorn) berries. This cookie is set by Rubicon Project to control synchronization of user identification and exchange of user data between various ad services.