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

£9.9£99Clearance
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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. The cookie is used to calculate visitor, session, campaign data and keep track of site usage for the site's analytics report. The zesty character of Ki No Bi also perfectly suits a Clover Club cocktail, made with gin, vermouth, raspberry syrup, lemon juice and egg white.

The data collected including the number visitors, the source where they have come from, and the pages viisted in an anonymous form. 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. The Kyoto Distillery is proud to partner with Champagne Henri Giraud in this ground-breaking collaboration, which came about after the visit of 12th-generation owner Claude Giraud to The Kyoto Distillery. This gin is made in a recognisable dry style but with a distinct Japanese accent and is created with Japanese botanicals.KI NO BI has been carefully crafted to ensure perfect harmony between its various botanicals and its Kyoto origins.

Distilled at Japan’s first dedicated gin distillery, built in Kyoto in 2014, it is made with obsessive attention to detail, care and precision, from a high-quality rice spirit and Japanese botanicals such as yuzu, lemon, sansho pepper, ginger and gyokuro tea.The spirit is then left to marry which allows the disparate flavours to harmonise, giving perfect balance.

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. Made with a rice spirit and botanicals including yellow yuzu, Japanese cypress, green tea, bamboo and sanso berries (Japanese peppercorn), this has classic juniper notes which complement the Japanese botanicals. This elaborate process demands tasting skills, product development knowledge and precise data management. The botanicals have been separated into base, citrus, tea, spice, fruity/floral and herbal and then distilled individually before being blended together. ABV, KI NO BI uses a rice spirit base and peerless water sourced in the famous sake– brewing district, Fushimi.To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average.

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