Ki No
Bi Kyoto Dry Gin is brewed from 11 botanicals, classified into six elements
by flavour and aroma – base, citrus, herbal, spice, green tea, and fruity
& floral with Fushimi water. To make the Kyoto gin, the Ki No Bi team
selected the middle cut of the recipes, where flavours and aromas are most
distinctive. Each batch is allowed to rest in the blending tank to encourage
the assimilation of alcohol and water.
Ki No Bi Kyoto Gin speaks of its birthplace. As clear as the air in Kyoto’s
sacred mountains, a fresh yuzu aroma, and a thread of sansh? that lingers
like a morning mist in a bamboo forest. The juniper complements and showcases
the Japanese botanicals. Ginger root gives a slightly warming and spicy
finish, with a hint of gyokuro tea. Ki No Bi uses a rice spirit base and pure
groundwater sourced from the famous sake-brewing district of Fushimi.
It has a taste that speaks of its birthplace, which is as clear as the air
in the sacred mountains of Kyoto with a fresh aroma of yuzu.
Tonic water heightens the aromas of yuzu and sansho. Combine both
ingredients in a highball glass and stir. In a mixing glass, add dry vermouth
over ice and stir. Pour the vermouth into a small glass and add an olive, then
add Ki No Bi dry gin to the mixing glass, stir and pour into a chilled glass,
and garnish it with a squeeze of lemon peel, for a delicious cocktail.
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What's in the box
1 X 750ml KI NO BI Classic Gin
