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KI NO BI DRY GIN
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
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
KOZUE GIN
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.
LE GIN CALVADOS CASK FINISH
The base spirit is made with a combination of over 30 different cider apple varieties, and the botanicals are inspired by the aromas of Calvados (apart from juniper). These botanicals include lemon, ginger, rose, cardamom, cinnamon, vanilla and almond. This particular expression has even enjoyed a finishing period in Calvados casks.
LE GIN CARMINA
Carmina is made according to the same principles as the original Le Gin, each flavour is macerated and redistilled separately to optimize the extraction of flavours. The distillates are then blended before bottling. This time the bouquet is summery. It combines flowers and fruits with the use of raspberry, black currant, elderflower, vanilla, lemon and orange in addition to juniper and cider apple varieties from Normandy.
