Chase Seville Marmalade Gin
less floral
Ki No Bi Kyoto Dry Gin
Modern Gin
The Kyoto Distillery // Kyoto, Japan
Introduced in late 2016, with its international release delayed until 2017, is this dry-style gin from Japan's first dedicated gin distillery. Master Distiller Alex Davies of the Kyoto Distillery uses a spirit base distilled from rice and adds botanicals like yellow yuzu, hinoki (cypress) wood chips, bamboo, gyokuro tea, and green sanshō (Japanese peppercorn) berries that are designated into: base, citrus, tea, herbal, spice, and floral. Each botanical category is steeped into the rice spirit, which is then individually distilled before blending together.
It is brought to proof using water from Fushimi, known for its purity. Ki No Bi translates to "the beauty of the seasons" and is bottled at 45.7% ABV.
Introduced in late 2016, with its international release delayed until 2017, is this dry-style gin from Japan's first dedicated gin distillery. Master Distiller Alex Davies of the Kyoto Distillery uses a spirit base distilled from rice and adds botanicals like yellow yuzu, hinoki (cypress) wood chips, bamboo, gyokuro tea, and green sanshō (Japanese peppercorn) berries that are designated into: base, citrus, tea, herbal, spice, and floral. Each botanical category is steeped into the rice spirit, which is then individually distilled before blending together. It is brought to proof using water from Fushimi, known for its purity. Ki No Bi translates to "the beauty of the seasons" and is bottled at 45.7% ABV.
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ageNAS
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Cost
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abv45.7
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Modern GinAlso has been referred to as "Contemporary", "New Western", "New Wave", and "New American". This style is not legally defined. In general, this category of gin, while it does contain juniper, places less of an emphasis on this botanical. Other botanicals not classically used in London Dry gins are often utilized and often highlight botanicals grown in the region the gin is produced. Most produced as either London Dry or Distilled Gins.
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Cask TypeUnaged
Tasting Notes
"Citrus is dominant through the entire experience, especially on the nose. A subtle hint of sanshō pepper joins in on the palate, as notes of earth and wood start to come through. Ginger makes a strong appearance near the end, adding to a warm, spicy, and satisfying finish. "
Added by
George Koutsakis
Score
88