Newly Emerging Japanese Gin
It is no secret that Japanese whisky has a devoted following around the world to such an extent that its stock is draining at an astonishing rate. However, Japan has now turned to gin making by applying its meticulous know-how in distilling, which is happy news for all the gin fans.
Japan is naturally gifted when it comes to making gin, and there are several reasons for that. First of all, it has the experience. While gin might be a new field for the long-established distilleries in Japan, it is actually made from a base spirit that the distilleries have perfected through generations. For example, premium rice and sweet potato shochu makes a gin with gentle and soft mouthfeel.
Moreover, Japan has the right ingredients. While the predominant flavour comes from juniper berries, today gin is produced in different ways from a wide range of herbal ingredients, giving rise to a number of distinct styles and brands. Japan has a whole aromatic bouquet, including international culinary scene favorite yuzu, green tea and sansho pepper. These botanicals create a recognizable gin flavour but also makes it distinctly Japanese.
Japan's First Craft Gin
On this World Gin Day, we recommend trying a very special Japanese gin!
KI NO BI (‘The Beauty of the Seasons’) is inspired by tradition and is distilled, blended and bottled in Kyoto at Japan’s first ever dedicated gin distillery. The gin is made in a recognizable dry style but with a distinct Japanese accent.
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 sansho (Japanese peppercorn) berries. KI NO BI uses a rice spirit base and peerless water sourced in the famous sake–brewing district, Fushimi.
In July this year, the spirit won a gold award at an International Wine and Spirits Competition in the UK, and has developed a strong international reputation.
This gin is a treat for all gin lovers!