Kyoto Distillery Ki No Bi Sei Kyoto Dry Gin (700ML)

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    Kyoto Distillery Ki No Bi Sei Kyoto Dry Gin (700ML)  Front Bottle Shot
    Kyoto Distillery Ki No Bi Sei Kyoto Dry Gin (700ML)  Front Bottle Shot

    Product Details


    Varietal

    Region

    Producer

    Size
    700ML

    ABV
    54.5%

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    Somm Note

    Winemaker Notes

    Ki No Bi Sei is made with the same intricate production method as the original Ki No Bi; using 11 botanicals distilled in six distinct flavor categories. The final blend has been recalibrated by our distilling team to bring out the best of each botanical at the higher proof. Although often confused with 100 Proof or 57.1% ABV, this bottling is at the traditional British Navy Strength of 54.5% ABV.

    In contrast to the original Ki No Bi which has delicate and gentle profile, Ki No Bi Sei has a thicker mouthfeel and full-bodied flavor, which pairs well in cocktails.

    Kyoto Distillery

    Kyoto Distillery

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    Kyoto Distillery, Japan
    Kyoto Distillery  Winery Image

    Kyoto Distillery is Japan’s first dedicated artisanal gin distillery. Located in the south part of Kyoto city, the distillery shares its locale with sake producers that have been in business for hundreds of years. Locally sourced botanicals have been distilled and treated separately, to capture the optimal amount of flavor from each ingredient.

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    Native the Peloponnese peninsula of Greece, Agioritiko is the star variety here and in fact, the only one permitted to carry the Nemea appellation. While it favors the hot Mediterranean climate of Greece, it performs best in Nemea’s high altitude mountain vineyards between 1,350 to 2,000 feet where fully ripe grapes can also achieve great acidity and structure. Somm Secret—As one of Greece's oldest varieties, wines made from Agioritiko were historically often associated with the half-god Heracules and referred to as the "Blood of Heracles.”

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    The introduction of the waterwheel in the 17th century, which eliminated the need for the manual polishing of rice grains, allowed Japan to begin producing saké at an industrial level for its greater population. Today Japan remains at the cutting edge of technology in its brewing practices. However, the traditional methods of handcrafted, artisanal saké remain alive in smaller and often family-owned breweries. Many of these showcase local ingredients and focus on microclimates to make what is known as ‘jizake,’ or regional saké.

    SRKJPXKD03NV_0 Item# 539857

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