Showing 1–12 of 15 results

KI NO BI DRY GIN

RM399.00
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. Mastering not only the science of distillation as others have done before, but also the age-old art of blending, we separate the botanicals in our gin into six different categories which is base, citrus, tea, herbal, spice and floral and distil each category individually.

KI NO BI SEI DRY GIN

RM459.00
KI NO BI SEI is made according to the same intricate production method as the original KI NO BI, using 11 botanicals distilled in six distinct flavour categories, known as the 6 Elements. In contrast with the original KI NO BI, which has a delicate and gentle profile, KI NO BI SEI has a thicker mouthfeel and full-bodied flavour, which works well in cocktails.

KI NO TEA DRY GIN

RM499.00
A sweet and delicate bouquet on the nose. On the palate, a gentle sweetness like white chocolate spreads slowly, then a distinct juniper flavour comes to the fore. The finish is long and clean with roasted green tea scents.

KOZUE GIN

RM389.00
This gin features several botanicals local to Wakayama Prefecture, where it is made, including mandarin peel, lemon peel, and sansho. The juniper used is imported from Europe. However, what sets Kozue apart is the use of Japanese umbrella pine (koyamaki).  The nose brings abundant pine and pepper spice, while the palate rolls out with citrus, pine, and spice. For a 47% ABV release, it’s extremely smooth and drinkable.

ORI-GIN

RM434.00
Based on the tropical flavor, it is mixed with Okinawa honey and perfectly combined with 9 other plant herbs, making it an old Tom gin with Okinawa flavor. The palate has a menthol quality, along with cinnamon, more plum and Danish pastries. And the finish has an oily juniper, cardamom and cumin, and lots of hops.