Kyoto Distillery
The Kyoto Distillery is a small artisanal distillery operating in the southern area of the city of Kyoto, as well as the first Japanese distillery dedicated exclusively to the production of gin. It was founded in 2016 by two entrepreneurial partners and is managed by master distiller Alex Davies, in collaboration with Japanese expert Masami Onishi, with the aim of producing one of the best dry gins using local botanicals and traditions.
The distillery is located in one of the areas of Japan most traditionally linked to the art of rice winemaking. The nearby Fushimi region is indeed universally recognized as the homeland of nihonshu, the type of sake most known in the West. Drawing on this ancient tradition related to rice fermentation, the Japanese gin from the Kyoto Distillery is produced using water from Fushimi, famous for its purity, a rice-based alcohol, and a complex procedure that involves separate distillations for each category of botanicals. The selected botanical elements are indeed divided into 6 categories that are assembled after distillation: citrus, tea, herbs, spices, flowers, and base, the latter composed of juniper and Hinoki wood, a type of Japanese cypress.
The first gin created by the Kyoto Distillery is called Ki No Bi, which means “beauty of the seasons” because, to ensure the high quality of the product, only fresh botanicals available at different times of the year are used. This gin arises from an inexhaustible and passionate search for harmony among the elements, represented in the production phase by the 6 categories of bases. From the perfect and secret union of native Japanese botanical elements comes this unique and very particular distillate that, after the extraordinary success achieved in Japan, is preparing to conquer gin lovers all over the world.
The Kyoto Distillery is a small artisanal distillery operating in the southern area of the city of Kyoto, as well as the first Japanese distillery dedicated exclusively to the production of gin. It was founded in 2016 by two entrepreneurial partners and is managed by master distiller Alex Davies, in collaboration with Japanese expert Masami Onishi, with the aim of producing one of the best dry gins using local botanicals and traditions.
The distillery is located in one of the areas of Japan most traditionally linked to the art of rice winemaking. The nearby Fushimi region is indeed universally recognized as the homeland of nihonshu, the type of sake most known in the West. Drawing on this ancient tradition related to rice fermentation, the Japanese gin from the Kyoto Distillery is produced using water from Fushimi, famous for its purity, a rice-based alcohol, and a complex procedure that involves separate distillations for each category of botanicals. The selected botanical elements are indeed divided into 6 categories that are assembled after distillation: citrus, tea, herbs, spices, flowers, and base, the latter composed of juniper and Hinoki wood, a type of Japanese cypress.
The first gin created by the Kyoto Distillery is called Ki No Bi, which means “beauty of the seasons” because, to ensure the high quality of the product, only fresh botanicals available at different times of the year are used. This gin arises from an inexhaustible and passionate search for harmony among the elements, represented in the production phase by the 6 categories of bases. From the perfect and secret union of native Japanese botanical elements comes this unique and very particular distillate that, after the extraordinary success achieved in Japan, is preparing to conquer gin lovers all over the world.
