Japan’s first dedicated artisanal gin distillery. 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).
The Kyoto Distillery
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.
KI NO TEA is created by collaboration with tea-grower and blender, Hori-Shichimeien, founded in the Meiji era in 1879. Uji teas have been specially selected to form the heart of KI NO TEA. Tencha and Gyokuro provide intense aromas and depth of flavour with a wonderful sweetness that occurs naturally in the distillation of these superior teas.
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. KI NO BI SEI has a thicker mouthfeel and full-bodied flavour, which pairs well in cocktails.
KI NOH BI is a cask aged version of our classic Gin. Filled into cask at a high strength, the gin is carefully monitored by our distilling team during the maturation process to ensure the optimum balance between botanical flavours and influence from the wood. They then review the final liquid, making minor adjustments using the 6 Elements to maintain the overall harmony. KI NOH BI is bottled after dilution with Fushimi water.
13th Edition is a blend of 2 different Karuizawa ex-Sherry casks and Mizunara virgin oak.