Question 1

What does Ki No Bi Gin taste like?

Accepted Answer

Yuzu leads the nose with bright citrus and gyokuro green tea sweetness. The palate is citrus-forward with shiso, grapefruit pith, subtle umami, and sanshō pepper spice. The finish is warm and spicy from ginger with a long, clean close.

Question 2

What makes Ki No Bi different from other gins?

Accepted Answer

Ki No Bi uses a rice spirit base and sources distinctly Japanese botanicals — yuzu, sanshō pepper, gyokuro green tea, hinoki cypress, bamboo, and shiso — most fresh from Kyoto Prefecture. Each of the 11 botanicals is distilled separately in six flavor categories before precise blending.

Question 3

What botanicals are in Ki No Bi?

Accepted Answer

11 botanicals across six categories: juniper, orris root, and hinoki (Base); yuzu and lemon (Citrus); gyokuro green tea (Tea); bamboo leaves and shiso (Herbal); ginger and sanshō pepper (Spice); kinome — Japanese pepper leaf (Fruity & Floral).

Question 4

What cocktails is Ki No Bi best in?

Accepted Answer

At its finest in a very dry Martini at a 7:1 ratio. Also outstanding in a Gimlet with yuzu juice instead of lime, or simply over ice with a small amount of water to open up the aromatics.

Question 5

Where is Ki No Bi Gin made?

Accepted Answer

At The Kyoto Distillery in Fushimi, Kyoto — Japan's first dedicated gin distillery, sharing its neighborhood with sake producers who have brewed there for centuries using the same exceptional groundwater.

Tasting Notes

Specs

Frequently Asked Questions