Ki No Bi Kyoto Dry Gin

以京都工藝入樽：帶著柑橘清爽與茶香的乾性琴酒，像漫步京都香草田。

【為什麼選它？】
1) 本地香材入味 -> 真實的柚子、茶葉與山椒，調出日本風味的清爽層次，飲一杯就知道不同。
2) 京都地水與手工蒸餾 -> 水質乾淨、口感清晰，喝完不渴、尾韻乾淨。
3) 複雜但易入口 -> 香料與草本有深度，卻不厚重，無論純飲或做G&T都討喜。

【侍酒師私房筆記】第一口先是柑橘皮的亮度，接着浮現類似玉露的綠茶香，口中有奶油感的中段，最後被一抹山椒的微辣拉長，餘韻帶礦物感。想要體驗京都風味，不必飛日本，倒一杯就好。

【場景化配餐指南】傍晚在銅鑼灣小酒館配生蠔，週末與朋友share tempura，或在家用柑橘沙律、烤帶子搭配 — 都非常對味。

【降維打擊對比】相較於大牌量產琴酒，Ki No Bi 用京都本地香材與嚴選水源做差異化，既有稀有感又能在日常飲用中顯價值，性價比直接打動懂味的買家。

[Soul Hook] Kyoto craftsmanship in a bottle: an elegant, citrus-led dry gin that reads like a walk through a Kyoto herb garden.

[Why choose it?]
1) Precise local botanicals -> Delivers unmistakable yuzu and green-tea freshness that lifts cocktails and sips alike.
2) Kyoto water + artisanal distillation -> Exceptionally clean, mineral core for balance and clarity.
3) Complex but approachable -> Layered spice and herb notes without heaviness — great for both G&T and creative cocktails.

[Sommelier's Private Note] On the nose you'll find bright citrus peel and fragrant green-tea edges; the mid-palate is surprisingly silky with herbal depth and a tick of sansho pepper that keeps it lively. This is a gin that performs neat, over ice, or in a minimalist cocktail where precision matters.

[Occasion / Pairing] Perfect for a refined rooftop G&T after work, pairing with sashimi at a neighbourhood izakaya, or as the highlight spirit at an intimate dinner with seafood and citrus-accented dishes.

[Competitive Edge] Compared with mass-market gins, Ki No Bi offers terroir-driven botanicals and a distilled clarity that feels premium but practical — it elevates simple serves without demanding complex bartending.

Specification

• Alcohol %: 45.7%
• Taste: bright citrus zest, yuzu / candied citrus, fragrant green tea (gyokuro-like), fresh herbal notes, peppery sansho spice, clean mineral backbone, creamy mid-palate, elegant, dry finish
• Food Matching: sashimi / raw seafood (oysters, tuna), tempura and light fried seafood, grilled scallops or prawns with citrus, yakitori (especially chicken thigh), light salads with citrus dressing, goat cheese or fresh chèvre, Japanese-style ceviche / citrus cured fish
• Grape Variety: No_grape_(spirit) ,

Winery

Kyoto Distillery 以京都當地香材入藥：柚子、茶葉風味、山椒等，配合京都軟水與手工蒸餾。蒸餾過程追求純淨與平衡，強調產地香氣，不靠陳桶或糖度取勝。

The Kyoto Distillery crafts Ki No Bi using local botanicals (Kyoto citrus, green tea notes, sansho pepper and more) and pure Kyoto water. Distillation focuses on clarity and balance, showcasing regional ingredients rather than heavy oak or sweetness.