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季之美 Ki No Bi Kyoto Dry Gin

季之美 Ki No Bi Kyoto Dry Gin

HK$548.00
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Description
Ki No Bi Kyoto Dry Gin
日本季之美京都乾式琴酒

Origin: Japan
Capacity: 700ml
Alcohol concentration: 45.7%
 
In 2015, Ichiban started to prepare the Japanese gin project, hoping to show the Japanese flavor in front of everyone through gin; the materials were based on Kyoto as the center of the idea, and the reason for choosing this place is that as long as it can obtain strict taste and have a thousand years of craftsmanship The people in Kyoto agree that it will be accepted by the world.

The "Jizhimei" gin released in mid-October 2016 uses rice as the raw material of a neutral spirit, and divides the materials into: base notes (juniper berry, orris root, juniper wood chips), citrus (yuzu, lemon), tea ( Gyokuro green tea), herbs (Sansho and Sansho buds and leaves), spicy (ginger), floral (red perilla, mangosteen) and other six types of individual distillation processing, and then diluted with pure and famous Fushimi water to 45.7﹪ABV; Fushimi’s The water quality is excellent, and since the Muromachi period, the local sake brewing business has flourished.
It has also cooperated with Japan's 400-year-old Tang paper brand mica Tangchang to integrate its design patterns into the black bottle in copper color.

Kyoto Distillery is the first gin distillery in Japan, and is currently the only distillery in Kyoto that has obtained spirits certification.
"Kiki no Mii" means "the beauty of the four seasons", combining traditional Japanese aesthetics with gin craftsmanship, whether it is distillation, blending, or even bottling, all are 100% made in Kyoto.

KI NO BI uses sake made from pure rice as the raw material for spirits. With the elegant and mellow unique taste of Japanese sake, KI NO BI has established a mellow and mellow flavor.

The water quality of Fushimi in Kyoto has been famous since ancient times for its pure texture, soft taste and sweet taste.

Nose: Citrus notes with a touch of juniper berries
Taste: Balanced and smooth, with a pronounced grapefruit smell, a hint of pepper and herbal continuation, and a long aftertaste


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