Gin Ki No Bi Go 5th Anniversary
- 59.00€
Ex Tax: 59.00€
Availability: In Stock
Brand: THE KYOTO DISTILLERY
Product Code: THE KYOTO DISTILLERY - Gin Ki No Bi Go 5th Anniversary
NATION: Japan
ALCOHOLIC CONTENT: 50
CONTENT: 0,70 l
The Kyoto Distillery is the first distillery craft of Japan gin. KI NO BI Kyoto Dry Gin is inspired by the tradition and distilled and bottled in Kyoto. Alex Davies, Master distiller from the award-winning distillery Cotswolds, wanted to create a gin where He had an important role in the centuries-old art of blending. Along with the one David Croll numbers and Marcin Miller has thus achieved a product of very high quality and completely new: the first Japanese gin. The botanicals are divided into six different categories: basic, citrus, tea, herbs, spices and flowers. They are then distilled separately and reassembled. KI NO BI uses a distillation of rice as a base and an exclusive selection of botanicals: yuzu Yellow, Japanese cypress, shiso leaves red, bamboo, tea gyrokuro from the region of Uji and Japanese pepper berries. The Fushimi water, known for its purity, it is then used to cut the distillate. The bottle is It was created by a specialist in family glass processing since 1906.
ALCOHOLIC CONTENT: 50
CONTENT: 0,70 l
The Kyoto Distillery is the first distillery craft of Japan gin. KI NO BI Kyoto Dry Gin is inspired by the tradition and distilled and bottled in Kyoto. Alex Davies, Master distiller from the award-winning distillery Cotswolds, wanted to create a gin where He had an important role in the centuries-old art of blending. Along with the one David Croll numbers and Marcin Miller has thus achieved a product of very high quality and completely new: the first Japanese gin. The botanicals are divided into six different categories: basic, citrus, tea, herbs, spices and flowers. They are then distilled separately and reassembled. KI NO BI uses a distillation of rice as a base and an exclusive selection of botanicals: yuzu Yellow, Japanese cypress, shiso leaves red, bamboo, tea gyrokuro from the region of Uji and Japanese pepper berries. The Fushimi water, known for its purity, it is then used to cut the distillate. The bottle is It was created by a specialist in family glass processing since 1906.
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