Ki No Bi Sei is created using the same 11 botanicals, distilled in the same 6 aromatic categories, as the classic Ki No Bi. It is however bottled at 54.5°. This powerful version is undoubtedly part of the Ki No Bi family but offers a more intense twist than the classic. It is an ideal cocktail base, especially for gin & tonics. The name “Sei” comes from the Kanji character “勢” which means “power” in Japanese.
The Kyoto Distillery, the country’s first craft gin distillery. Japanese ingredients play a major role in the specificity of Ki No Bi. The water added to adjust the alcohol level comes from the Fushimi district of Kyoto, an area famous for sake making and known for its pure and soft water. Former bartender Yoichi Motoki spent more than 12 months scouring the country for fresh ingredients for the distillery’s first batch of gin. The team spent several days hand peeling a year’s worth of lemons from Hiroshima Prefecture and yuzu located north of Kyoto. While there may be “recipe changes” and limited edition distillations, the company’s production method will remain constant. Ki No Bi’s distinctive glass bottles are hand-blown by artisans in the Sakai district of Osaka. The screen-printed label bearing the name of the gin, which means “the beauty of the seasons” is a collaboration with Kira Karacho, the oldest karakami maker in Kyoto. A profession that dates back to the beginning of the 17th century.
Tasting advice : Ki No Bi can be enjoyed as a Gin & Tonic but also in different classic or creative cocktails.
Ki no Bi can be enjoyed pure on ice with a little Sansho pepper but also with a little hot or cold water, according to Japanese traditions “Oyuwari” or “Mizuwari”.
Palate: A powerful opening combined with the purity and harmony of KI NO BI to form a perfect balance.
Nose:
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