the kyoto distillery
Kyoto Distillery is Japan’s first dedicated artisanal gin distillery and ONLY distillery in Kyoto. Located in the southern part of the city, the distillery sources their water from the famed Fushimi region which is tremendously respected for their delicate and delicious brewing water. The aim is simple: to produce the best dry gin, utilizing local botanicals wherever possible. Every element of the final product should be completely authentic, from the local FRESH sourcing of the ingredients through to the design and craftsmanship of the packaging.
PRODUCTS
ki no bi kyoto dry gin 45.7% ABV
KI NO BI (The Beauty of the Seasons) is inspired by tradition and is distilled, blended and bottle in Kyoto. This gin is made in a recognizable dry style, but with a distinct Japanese accent. KI NO BI Kyoto Dry Gin is created with FRESH Japanese botanicals such as yellow Yuzu, Kinoki (Japanese cypress), Bamboo, Gyokuro Green Tea, Shiso and Green Sansho (Japanese Szechuan Peppercorn). Bottled at 45.7% ABV and with a rice base spirit, Kyoto Distillery has mastered not only the science of distillation but also the age-old art of blending, and separates the botanicals into six different categories: base, citrus, tea, herbal, spice, and floral. Each category is distilled individually, then blended in perfect balance to create the distinct KI NO BI flavor.
tasting notes
A fresh aroma of Yuzu and a thread of Sansho that lingers like a morning mist in a bamboo forest. The juniper complements and showcases the FRESH Japanese botanicals. A tingling sensation mid-palate from the Sansho leads to a slightly warming, spicy finish from the Ginger.
2019 Drinks International
2019 Icons of Gin Craft Producer of the Year
2018 The Gin Masters
2018 Sip Awards Gold
2017 & 2018 IWSC Gold
KI NO TEA KYOTO DRY GIN 45.1% ABV
KI NO TEA is our product created by collaboration with tea-grower and blender, Hori-Shichimeien, founded in the Meiji era in 1879. Based in the famous Uji region to the south of Kyoto city, a number if super-premium 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. 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 fragrance.
tasting notes
A First is the sweet and delicate bouquet on the nose. On the palate, gentle sweetness like white chocolate spreads slowly, then a distinct juniper flavor coms to the front. The finish is long and clean with a roasty green tea scent.
KI NO BI “SEI” 54.5% ABV
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 delicate and gentle profile, KI NO BI SEI has a thicker mouthfeel and full-bodied flavour, which pairs well in cocktails.
tasting notes
High proof allows the distinct taste of KI NO BI’s flavor profile to prevail. It’s punchy at first on the palate, still as the cleanness and harmony that KI NO BI originally has. All essences of flavor are enhanced in good balance. A perfect gin for cocktails.
limited release
KI NO BAI 29.5% ABV
600 BOTTLE RELEASE
Kyoto Distilling’s Ki No Bai is the liquid embodiment of east meets west. Ume plums are harvested at peak season from Akio Tanaka’s farm south of Uji and macerated for several months in a specially tweaked blend of Ki No Bi gin. When the desired extraction is reached from the plums, they are removed, and Haskap berries from Hokkaido are added to infuse for a few more weeks. Haskap is in the honeysuckle family and is, in fact, an edible bluebell that is native to the Japan’s northernmost island. The name comes from the Ainu word translating to “the little present at the end of the branch.” Once the extraction of the berries is complete, the mixture is strained, and Hokkaido beet sugar is added. The result is a beautifully complex fruit liqueur full of sweet-tart acidity, dark cherry, currant, almond, and jammy plum.
BOTANICALS
Botanicals: Juniper, Orris Root, Akamatsu (Red Pine), Haskap Berry, Ume
KI NO BI EDITION K 46% ABV
600 BOTTLE RELEASE
Ki No Bi’s Edition K is the result of a one-of-a-kind partnership with independent scotch whisky distillers Kilchoman. Located on the small Hebridean island of Islay off the western coast of Scotland, Kilchoman is a small scale, farm-based distillery known for peated whisky made from the barley that they grow. This unique release is Kyoto Distilling’s Ki No Bi Kyoto Dry Gin matured in ex-bourbon barrels that previously contained Kilchoman’s peated malt for just shy of a year. The result is an incredibly special barrel aged gin that displays all the smokey complexity of Kilchoman and marries it with Ki No Bi’s own harmonious botanical nuance.
BOTANICALS
Botanicals: Juniper, Orris Root, Akamatsu (Red Pine), Yuzu, Lemon, Gyokuro, Ginger, Red Shiso, Bamboo Leaves, Sansho Pepper, Kinome (Sansho Leaf), Gyokuro Green Tea
KI NO BI EDITION G 48% ABV
600 BOTTLE RELEASE
Ki No Bi’s Edition G is the result of a groundbreaking collaboration with Henri Giraud, a partnership that came about after 12th generation owner Claude Giraud visited the Kyoto Distillery. In a first, the Ki No Bi’s Kyoto Dry Gin has been aged in oak barriques sourced from the Champagne region’s Argonne Forest which were previously used to mature Henri Giraud’s finest Champagnes. The gin is aged for roughly 6 months in these barriques until the fruit and vanilla of the oak balance in perfect harmony with botanical blend of the original Ki No Bi.
BOTANICALS
Botanicals: Juniper, Orris Root, Akamatsu (Red Pine), Yuzu, Lemon, Gyokuro, Ginger, Red Shiso, Bamboo Leaves, Sansho Pepper, Kineme (Szechuan Leaf)
KI NO BI GO 50% ABV
5TH ANNIVERSARY RELEASE
KI NO BI GO Kyoto Dry Gin is a limited bottling to celebrate the 5th anniversary of the internationally acclaimed KI NO BI. The name uses the Japanese for five ‘Go’ and the message 5th Anniversary ‘五周年’ is embossed into the label. These highlighted elements have been blocked with gold leaf from Horikin, a goldsmith founded in 1711 and located a short walk from House of KI NO BI. GO has been tweaked to reflect the botanicals’ qualities at the higher strength at 50% ABV.
Made from a rice spirit, complemented by the addition of regional botanicals including yuzu, ginger and gyokuro tea from Uji, we have modified our award-winning gin with Japanese red pine (‘akamatsu’) in the base element in place of hinoki. KI NO BI GO is made by hand at our distillery in Kyoto and is inspired by the history, culture and people of this ancient city.
tasting notes
Hints of peated honey on the nose are followed by crisp green apple, fresh mint & buttered banana on the palate. A sweet & smokey yellow fruit notes linger long after.
KI NOH BI “17th Edition” 48% ABV
Noh Mask “Yorimasa”
KI NOH BI is a cask aged version of our classic KI NO BI Kyoto Dry 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.
KI NO TOU 47% ABV
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. Old Tom became less popular as distilling techniques improved in the 19th century, allowing for the production of ‘light’ spirits, but it has recently enjoyed a resurgence. 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. Dating back to the 17th century, kokutou is made in such a way as to retain higher mineral content than other sugars; as well as sweetness it adds complexity.
KI NOH BI
KI NOH BI is a version of KI NO BI that has been matured in either whisky, rum or wine casks. The labels continue the tradition of Number One Drinks Company bottling a series of Karuizawa single casks in collaboration with the Kamiasobi Noh Troupe. The distilling team carefully monitor the aging process to ensure we achieve the optimum balance between cask influence and botanical profile.