KI NO BI TEA Gin

KI NO TEA is a product created in collaboration with tea-grower and blender Hori-Shichimeien, founded in the Meiji era in 1879 and based in the famous Uji region to the south of Kyoto city. A number of 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. These teas are blended carefully with a secret botanical recipe used only in KI NO TEA.

KI NO BI Kyoto Dry Gin is made using a particularly complex production process. Botanicals are divided into six different categories, known as 6 elements, soaked in rice spirit and then distilled individually. The distillates are masterfully blended before being left to marry together, allowing the different flavors to harmonize, giving the gin a perfect balance. This complicated process requires a significant amount of time and effort and is rarely used by gin distilleries around the world. However, the unique character of KI NO BI simply cannot be created without this unusual but highly sophisticated distillation method.

KI NO TEA is a product created in collaboration with tea-grower and blender Hori-Shichimeien, founded in the Meiji era in 1879 and based in the famous Uji region to the south of Kyoto city. A number of 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. These teas are blended carefully with a secret botanical recipe used only in KI NO TEA.