KI NO TEA Kyoto Dry Gin

KI NO TEA is a product created in collaboration with tea-grower and blender Hori-Shichimeien, founded in the Meiji era in 1879 and based in the famous Uji region to the south of Kyoto city. A number of super-premium Uji teas have been specially selected to form the heart of KI NO TEA.

Tencha and gyokuro provide intense aromas and depth of flavour with a wonderful sweetness that occurs naturally in the distillation of these superior teas. These teas are blended carefully with a secret botanical recipe used only in KI NO TEA.

KI NO TEA Kyoto Dry Gin: A Harmony of Japanese Tradition and Innovation

KI NO TEA Kyoto Dry Gin is a premium craft gin that embodies the essence of Japanese tradition and craftsmanship. Produced by the Kyoto Distillery, this gin is distinguished by its unique infusion of Uji tea, blending classic gin botanicals with the finest green tea from the Uji region. The result is a sophisticated and aromatic gin that offers a truly distinctive drinking experience.

The Kyoto Distillery: Craftsmanship and Tradition

The Kyoto Distillery, Japan’s first dedicated gin distillery, was established in 2015. Located in the ancient city of Kyoto, the distillery draws inspiration from the region’s rich cultural heritage and natural beauty. Kyoto is renowned for its traditional arts, tea culture, and pristine water sources, all of which play a vital role in the creation of KI NO TEA Kyoto Dry Gin.

A Unique Blend of Botanicals

What sets KI NO TEA Kyoto Dry Gin apart is its exceptional blend of botanicals, with a particular focus on premium green tea. The distillery partners with Hori-Shichimeien, a historic tea grower and blender in Uji, to source the finest tencha and gyokuro teas. These teas are known for their high quality and rich, umami flavors. In addition to green tea, the gin incorporates a variety of botanicals, including:

• Juniper Berries: The backbone of any gin, providing a classic piney aroma and flavor.
• Yuzu: A citrus fruit native to Japan, adding bright and zesty notes.
• Hinoki Wood: Japanese cypress, imparting a subtle woody and floral character.
• Bamboo Leaves: Contributing a delicate herbal note.
• Gyokuro and Tencha Teas: Adding complex, rich, and umami flavors.

The Distillation Process

The distillation process at the Kyoto Distillery is meticulously crafted to highlight the delicate flavors of the botanicals. The botanicals are separated into different baskets to ensure that each one is distilled at the optimal temperature. The distillate is then blended with the distillery’s base spirit, which is made from rice and distilled in a traditional pot still. This careful and precise method preserves the integrity of each botanical, resulting in a balanced and harmonious gin.

Tasting Notes: An Elegant Expression

KI NO TEA Kyoto Dry Gin offers a refined and elegant tasting experience. Here are the detailed tasting notes:

• Appearance: Clear and bright, reflecting its purity and craftsmanship.
• Nose: Aromas of fresh green tea, complemented by citrus notes from yuzu and a hint of juniper.
• Palate: Smooth and complex, with the umami richness of gyokuro and tencha teas leading the way. Subtle hints of yuzu, hinoki wood, and juniper provide balance and depth.
• Finish: Long and refreshing, with lingering notes of tea and citrus.

Versatility in Cocktails

KI NO TEA Kyoto Dry Gin’s unique flavor profile makes it an excellent base for a variety of cocktails. Its versatility allows for both classic and innovative creations. Here are a few cocktails to showcase its elegance:

1. KI NO TEA Gin and Tonic:
   • 1.5 parts KI NO TEA Kyoto Dry Gin
   • 3 parts premium tonic water
   • Serve over ice in a highball glass. Garnish with a slice of yuzu or lemon.
2. Green Tea Martini:
   • 2 parts KI NO TEA Kyoto Dry Gin
   • 0.5 part dry vermouth
   • 0.5 part green tea syrup
   • Shake with ice and strain into a chilled martini glass. Garnish with a green tea leaf.
3. Uji Negroni:
   • 1 part KI NO TEA Kyoto Dry Gin
   • 1 part Campari
   • 1 part sweet vermouth
   • Stir with ice and strain into a rocks glass over a large ice cube. Garnish with an orange twist.
4. Japanese 75:
   • 1 part KI NO TEA Kyoto Dry Gin
   • 0.5 part fresh lemon juice
   • 0.5 part simple syrup
   • Top with sparkling sake
   • Shake the gin, lemon juice, and simple syrup with ice and strain into a champagne flute. Top with sparkling sake and garnish with a lemon twist.

Culinary Pairings

The delicate and complex flavors of KI NO TEA Kyoto Dry Gin make it a wonderful companion for various culinary dishes. Here are some pairing suggestions:

• Sushi and Sashimi: The gin’s subtle tea notes and citrus complement the freshness of sushi and sashimi.
• Japanese Sweets: Pair with traditional Japanese sweets like matcha-flavored desserts or yuzu sorbet.
• Seafood: Enhance dishes like grilled fish or seafood salad with the gin’s aromatic profile.

Conclusion: A Tribute to Japanese Elegance

In conclusion, KI NO TEA Kyoto Dry Gin is a testament to the artistry and innovation of the Kyoto Distillery. By blending the finest Uji teas with traditional gin botanicals, this gin offers a unique and elegant drinking experience that captures the essence of Japanese craftsmanship. Whether enjoyed neat, in a sophisticated cocktail, or paired with fine cuisine, KI NO TEA Kyoto Dry Gin brings a touch of Japanese elegance and tradition to any occasion. KI NO TEA Kyoto Dry Gin

Note: Drinking distilled spirits, beer, coolers, wine and other alcoholic beverages may increase cancer risk, and, during pregnancy, can cause birth defects.  For more information go to: www.P65Warnings.ca.gov/alcohol

Drink Delightful Encourages you to please drink responsibly. Kyoto Dry Gin