A zesty and delicious blend of pure and sour Yuzu juice and and sake which makes for a refreshing drink . Not too sweet, it can be drunk chilled as an aperitif - or used in cocktails.
KI NO BI Kyoto Dry Gin, however, is made with a particularly intricate production method:�Botanicals are separated into six different categories (base, citrus, tea, herbal, spice and floral), each category is then macerated in rice spirit before being distilled individually.�The distillates are then masterfully blended together before being left to marry together which allows the disparate flavours to harmonise, giving perfect balance in our gin. This elaborate process�is rather unusual as it requires a considerable amount of additional�time and effort. The majority of the gin distilleries around the world seldom use this complicated method. KI NO BI, however, simply cannot�be created�without this unusual�yet highly sophisticated distillation�practice. The concept of �Konwa� is key to�KI NO BI; combining and creating harmony. Botanicals are separated into six different categories, each category is then steeped in rice spirit before being distilled individually.�The distillates are then masterfully blended together before being left to marry which allows the disparate flavours to harmonise, giving perfect balance. This elaborate process ensures only the purest flavours and aromas offered by the exquisite botanicals are retained. After blending, the newest batch of KI NO BI is married with that of the previous week for several days to settle. This encourages consistency of flavour and balance as�being hand-crafted and bearing in mind seasonality, inevitably there will be an element of variation from batch to batch. When our distillers feel it is ready, we remove half of the vatted spirit for bottling, leaving the other half behind to be blended with the next batch.