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KI NO BI (translating as ‘The Beauty of the Seasons’) is inspired by tradition and is distilled, blended and bottled in Kyoto. Our Award-Winning gin is made in a recognisably dry style, but with a distinct Japanese accent.
KI NO BI Kyoto Dry Gin is created with Japanese botanicals such as yellow yuzu from the north of Kyoto Prefecture, hinoki wood chips (Japanese cypress), bamboo, gyokuro tea from the Uji region and green sanshÅ (Japanese peppercorn) berries. Bottled at 45.7% abv, KI NO BI uses a rice spirit base and pure ground water sourced from the famous sake-brewing district of Fushimi.
Mastering not only the science of distillation as others have done before, but also the age-old art of blending, we separate the botanicals in our gin into 6 Elements: Base, Citrus, Tea, Herbal, Spice and Fruity & Floral, and distil each category individually. Then we blend them in perfect harmony to create the distinctive KI NO BI flavour.
KI NO BI uses juniper, orris and hinoki as its base ingredients. These constitute our gin’s basic flavour structure, and account for more than half of the botanicals used. KI NO BI includes yuzu and lemon among its botanicals. Yuzu is a Japanese citrus fruit, giving our gin a distinctive flavour when distilled. SanshÅ pepper and kinome give KI NO BI an oriental and spicy aroma, which mainly features on the finish.
A fresh aroma of yuzu, and a thread of sansho pepper that lingers like a morning mist in a bamboo forest. The juniper complements and showcases the Japanese botanicals. Ginger root gives a slightly warming, spicy finish.
The Nikka Tailored was first introduced in 2014, when a limited edition The Nikka 40 Years Old was unveiled to commemorate Nikka Whisky’s 80th anniversary. The asymmetry bottle design represents layers of traditions and heritage which have been inherited from the foundation, and the Nikka emblem is a symbol of our craftsmanship.
Blended with precision and delicacy, this whisky is a blend primarily of malted barley from Miyagikyo in Honsha and Yoichi in Hokkaido along with Coffey Still grain. The Nikka Tailored, a premium blend of the historical Japanese whisky maker, is a worthy ambassador of the Japanese knowhow and culture as well as Nikka’s expertise.
This expression has been tailor-designed to perfection as a hybrid of Nikka’s traditions and modernity. Using primarily malt whiskies in the formula, precise blending results in a perfect marriage of rich malty flavors and soft mouthfeel of Coffey Grain with a complex finish. The result is a perfect symbol of balance, roundness and softness, so many adjectives that characterise Nikka.
KI NO BI SEI is made according to the same intricate production method as the original KI NO BI, using 11 botanicals distilled in six distinct flavour categories, known as the 6 Elements. The final blend has been recalibrated by our distilling team to bring out the best of each botanical at the higher strength. This bottling is at the traditional Royal Navy strength of 54.5% abv, often confused with 100 proof, or 57.1% abv.
In contrast with the original KI NO BI, which has a delicate and gentle profile, KI NO BI SEI has a thicker mouthfeel and full-bodied flavour, which works well in cocktails.
KI NO BI uses juniper, orris and hinoki as its base ingredients. These constitute our gin’s basic flavour structure, and account for more than half of the botanicals used. KI NO BI includes yuzu and lemon among its botanicals. Yuzu is a Japanese citrus fruit, giving our gin a distinctive flavour when distilled. Sansho pepper and kinome give KI NO BI an oriental and spicy aroma, which mainly features on the finish.
The higher strength allows the distinctive taste of KI NO BI’s flavour profile to prevail. At first, it is punchy on the palate but retains KI NO BI’s trademark purity and harmony in perfect balance. An outstanding gin for cocktails.
KI NO BI GO Kyoto Dry Gin is a limited bottling to celebrate the 5th anniversary of KI NO BI. The name uses the Japanese for five ‘GO’ and the message 5th Anniversary –‘五周年’ is embossed into the label. GO has been tweaked to reflect the botanicals’ qualities at the higher strength at 50% ABV. Made from a rice spirit, complemented by the addition of regional botanicals including yuzu, ginger and gyokuro tea from Uji, we have modified our award-winning gin with Japanese red pine (‘akamatsu’) in the base element in place of hinoki. KI NO BI GO is made by hand at our distillery in Kyoto and is inspired by the history, culture and people of this ancient city.
KI NO BI GO uses exactly the same 11 botanicals, macerated and distilled in the same 6 Elements as classic KI NO BI, with the exception that ‘akamatsu’ (red pine) has been used in the Base Element in place of hinoki. The name uses the Japanese for five ‘Go’ and the message 5th Anniversary –‘五周年’ is embossed into the label, whose design highlights elements of the karakami pattern used on bottles of classic KI NO BI. These highlighted elements have been blocked with gold leaf from Horikin, a goldsmith founded in 1711 and located a short walk from House of KI NO BI.
Hombo Shuzo 'Ougaku' Shochu is made from 100% select barley, Kannoko, which means ‘river protected by the gods’ in the southern Japanese Kagoshima dialect, is named after a stream in South Kagoshima.
It is aged in oak barrels for three years and has a rich taste. This barley shochu, presented in a beautiful glass bottle, is made by master distiller Satsuma Shuzo. Kannoko has a rich and mellow flavor with a fragrant aroma. Its amber color comes naturally from the three-year oak barrel aging process it undergoes.
The Helios distillery in Okinawa Japan may be more well-known for producing rums and awamori (a type of rice-based drink only produced in Okinawa), but they been known to dip their toe in the world of whisky. Kura The Whisky is a blended malt (or as the a label says, a ‘pure malt’) produced by Helios and bottled at 40%.
Intriguing, it displays toasted oak and a touch of moss, creamy lemon and soft malt. This light bodied and the fruity blend was finished in Helios’ finest rum casks. The Kura Whisky holds a good depth of flavour and is a very pleasant whisky indeed.
Nikka From The Barrel is a blended whisky created to deliver full flavors and richness of whisky ‘from barrels’ which only blenders can sniff and taste. The iconic bottle is designed to reflect ‘a small block of whisky’ – embodying the rich, strong taste of the whisky within. From The Barrel is an extremely complex blended whisky bottled at 51.4% ABV. In order to deliver its richness and full flavors, the blended liquid goes into used barrels for another few months for ‘marriage’ before it is bottled.
The Asian yuzu fruit bursts with the tart, citrus flavours of grapefruit, lemon and mandarin. Spread by Japanese and Korean cuisine, it’s a beautiful, premium recipe replacement for lemon or lime. Le Fruit de Monin Yuzu amplifies this bright, exotic flavour and is perfect for creating lemonades, teas, cocktails and more. Le Fruit de Monin Yuzu adds tart, citrus texture to cocktails, lemonades, iced teas and an endless number of cocktail creations.
Monin Tips: Goes well with soda applications, smoothies and sherbets. Use Le Fruit de MONIN Yuzu in a classic Margarita, to give it a smooth, sweet, and sour touch.
Matcha is a prized, vibrant green tea, considered Japan's highest quality. The leaves are carefully hand-picked from select tea plant varieties, blended for optimal flavor, and then stone-ground into a fine powder. For over 800 years, matcha has been central to Zen Buddhist ceremonies and is traditionally enjoyed in a single bowl during the Japanese Tea Ceremony. As awareness of green tea's health benefits rises, matcha stands out as even healthier, allowing full consumption of the entire tea leaf.
Made in the heart of London from 12 hand-selected botanicals including Japanese Sencha and Chinese Green teas, Beefeater 24 is Master Distiller, Desmond Payne’s, contribution to the Beefeater legacy: a sophisticated and modern interpretation to inspire top mixologists around the world to create contemporary cocktails. A light bulb moment when travelling in Japan inspired Desmond Payne to realise tea’s potential as a botanical. In Japan, quinine was strictly banned from the production of tonics resulting in a far sweeter mixer for the traditional G&T. To quench his thirst, Desmond chose to mix Beefeater gin with chilled green tea, as an alternative to the sweet local tonics. The resulting gin and tea combination was remarkable and inspired Desmond to spend the next 18 months trialing and experimenting with different teas and botanical blends.
The inclusion of Japanese Sencha and Chinese Green Tea in the botanical blend distinguishes Beefeater 24 from any other gin, helping to shape its unique aroma and smoothness, while the addition of grapefruit peel ensures that Beefeater’s signature citrus flavour remains present. The result is a gin with an incredible smoothness making it effortlessly mixable and perfect for modern cocktail culture.
Originating in Kyoto in the 1920s as a way of utilising leftover leaves, stems, stalks and twigs, Hojicha is a roasted green tea from Japan. The tea has a deep umami character and notes of nori seaweed, roasted hazelnut and delicate smoke, with dry and woody tannins.
Pairs well with sushi or mushroom risotto.
Perrier-Jouet Belle Époque Champagne is an exquisite vintage cuvée that has captivated champagne enthusiasts since its first release in 1964. With its instantly recognizable bottle adorned with the elegant spray of Japanese white anemones, it stands as a testament to the timeless beauty and artistry of Maison Perrier-Jouët. The inspiration behind the design of the bottle comes from the brilliant mind of Emile Gallé, a renowned master of the Art Nouveau movement. In 1902, Gallé created the delicate and graceful spray of Japanese white anemones, which has since become an iconic symbol of Perrier-Jouet . The intricate details and meticulous craftsmanship of the bottle reflect the dedication and passion that goes into creating this exceptional champagne.
Tasting Notes:
On the eye: A pale gold, clear and luminous, like the rising sun.
On the nose: Delicate aromas of fruit – vine peach and poached pear – and linden and hawthorn blossom.
On the palate: Notes of juicy vine peach lend a fine texture, complemented by poached pear and rhubarb.
Paring: This prestigious cuvée pairs naturally with noble ingredients: king prawns with creamy polenta, sole meunière, Parmesan or Comté cheese.
Ratings:
James Suckling: 94pts; Wine Spectator: 94pts; The Wine Independent: 93pts
Crafted with Over 85% Grands and Premiers crus grapes, this Champagne is cellar-aged for more than twice the time required by the appellation. Moderate dosage of 7 to 8 grams per liter, only 5 to 6% Red Wine added due to its power.
Bronze tones combined with the intense depth of a great Red Wine. The nobility of red berries: hints of red currant, cherry and wild strawberry A spicy touch, not unlike Special Cuvee. A subtle combination of structure, length and vivacity, with a tannic finish due to the adjunction of Red Wine Bubbles as fine as velvet Flavours of wild berries. Pair with crayfish, lobster, one-side cooked salmon, Japanese cuisine or not-so-spicy Asian cuisine or fruit based dessert: fruit soup, strawberry tart, raspberries.
Wilfried Wong: 94Pts; Wine Spectator: 93Pts; James Suckling: 93Pts; Robert Parker: 93Pts; Jeb Dunnuck: 92Pts; Wine Enthussiast: 91Pts; Wines &Spirits Mag: 90Pts
Originally released for the Japanese market, this special edition of Chivas Regal blended Scotch whisky was inspired by a trip that Master Distiller Colin Scott took to Japan. Part of the blend was matured in Mizunara oak casks, which is rather rare in the whisky world but always intriguing. White peach, toffee-coated pears and vanilla-rich cream. Subtly nutty. Floral and sweet palate, though hints of baking spices bring balance and body. Finish is packed with fruit, with a hint of aniseed hiding within.
A blend of bourbon-cask whisky from Yamazaki and Hakushu, this is a classic example of lighter Japanese whisky, with a sweet aroma, rich flavor, and dry finish, Kakubin is a highly versatile whisky, and the Kakubin highball is the go-to for many Japanese when they go out for a night of food and drink.
The highest quality Japanese tea, green matcha powder is stone ground. Its quality is so great, it is used in traditional Japanese tea ceremonies. It has recently become a star ingredient in pastries.
Le Sirop de Monin Matcha Green Tea’s bright green colour will bring your hot drinks to the next level. Why not try a matcha latte or frappe?
Ume Plum is a traditional Japanese fruit that has a unique combination of sweet and sour flavors. This syrup is perfect for adding a new twist to your drinks, whether you’re making cocktails, mocktails, or even sodas.
Our Ume Plum syrup is made with natural ingredients and is free from any artificial preservatives, colors or flavors. It has a beautiful deep red color and is perfect for adding a unique flavor to your drinks. Ume plum is a common ingredient in traditional North Asian cuisine and is used in a variety of dishes, from savoury to sweet. The sour and slightly sweet flavor of ume plum is often used to balance out the flavors of other ingredients and to add a distinctive taste to dishes. Umeboshi, or pickled ume plum, is a popular condiment in North Asia that is known for its distinct sour taste. It is often used as a seasoning in rice dishes, soups, and salads.
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