KI NO BI, the "beauty of the seasons", is a Japanese gin made in Kyoto, in an artisanal distillery.
It's made with rice alcohol and local ingredients such as yellow yuzu (an acidic Japanese citrus fruit harvested when fully ripe), gyokuro tea from Uji (also grown in the Kyoto region and hand-harvested from unpruned tea bushes), and sansho pepper (not pungent, with a fresh, lemony fragrance).
The resulting aromatic distillate is reduced with water from the Fushimi Shrine.
Tasting notes from Thomas
The nose displays an unexpected finesse. Juniper remains slender, while citrus takes the lead. Jellied yuzu mingles with delicate peppery notes, while tangerine is imbued with lightly iodized green tea. Gradually, floral aromas develop, from peony to acacia. Later, a touch of popcorn is also perceptible. It's a sweet but fragrant start, without the bitterness inherent in some gins.
On the palate, the texture is round and the power perfectly controlled. Citrus fruits (candied yuzu, sansho pepper, lemon zest) mingle with lightly woody aromas. We then move on to slightly iodized green tea, floral touches (acacia, carnation), apricot stone and juniper. The palate is elegant, evolving with successive touches. Freshness emerges at this point, with a hint of menthol associated with green tea.
The finish is quite long, with citrus fruits, white grapes and spices (mainly pepper). This is followed by a slightly herbaceous, woody return that perfectly synthesizes the previously described flavors. The final impression is as peppery as it is herbaceous and fresh.
"A complexgin that shows all the subtlety ofJapaneseproductions... "
In cocktails
Find Ki No Bi Kyoto Dry Gin in our French 75 andAviation recipes.
Opinions
There are no reviews yet.